Recipe - Zucchini Nut And Raisin Bread

Small Loaf; (1 Pound)
One half cup Zucchini; Grated
1 One half teaspoon Salt
1 One fourth teaspoon Active Baker's Yeast
2 cup Bread Flour
One fourth cup Rolled Oats
2 tablespoon Wheat; Cracked
2 tablespoon Powdered Milk
3 tablespoon Sugar
1 teaspoon Cinnamon
One half teaspoon Nutmeg
2 tablespoon Vegetable Oil
1 Egg
1/3 cup Water
One half cup Raisins; And/Or Nuts
Large Loaf; (1 1/2
Pound)
Three fourths cup Zucchini; Grated
2 teaspoon Salt
2 teaspoon Active Baker's Yeast
3 cup Bread Flour
1/3 cup Rolled Oats
3 tablespoon Wheat; Cracked
3 tablespoon Powdered Milk
3 tablespoon Sugar
1 One half teaspoon Cinnamon
Three fourths teaspoon Nutmeg
3 tablespoon Vegetable Oil
1 Egg
1 Egg Yolk
One half cup Water
Three fourths cup Raisins; And/Or Nuts

1. Put grated zucchini in colander or strainer. Sprinkle with half the
salt, let drain 30 minutes, squeeze dry.

2. Add all ingredients except the raisings and/or nuts in the order
suggested by your bread machine manual. Process on basic bread cycle
according to manufacturer's directions.

3. At beeper (or end of first kneading) add raisins and/or nuts. Let loaf
cool before slicing.

Posted to BakeryShoppe Digest V1 #487 by "Terry Van Kirk"
tvankirk@pacbell.net on Jan 3, 1998