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Title: Zucchini, Nut and Raisin Bread Categories: None Yield: 24 Servings ---Small Loaf; (1 Pound)--- 1/2 c Zucchini; Grated 1 1/2 ts Salt 1 1/4 ts Active Baker's Yeast 2 c Bread Flour 1/4 c Rolled Oats 2 tb Wheat; Cracked 2 tb Powdered Milk 3 tb Sugar 1 ts Cinnamon 1/2 ts Nutmeg 2 tb Vegetable Oil 1 Egg 1/3 c Water 1/2 c Raisins; And/Or Nuts ---Large Loaf; (1 1/2 -Pound)--- 3/4 c Zucchini; Grated 2 ts Salt 2 ts Active Baker's Yeast 3 c Bread Flour 1/3 c Rolled Oats 3 tb Wheat; Cracked 3 tb Powdered Milk 3 tb Sugar 1 1/2 ts Cinnamon 3/4 ts Nutmeg 3 tb Vegetable Oil 1 Egg 1 Egg Yolk 1/2 c Water 3/4 c 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 Bakery-Shoppe Digest V1 #487 by "Terry Van Kirk" |