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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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A vegetable puree lends to this bread's lovely light texture. Made with egg whites, this bread is lower in fat and cholesterol than other breads. Ingredients:
2 tablespoons active dry yeast |
1/2 cup warm water (110° to 115°) |
2 cups milk |
1/3 cup vegetable oil |
2 egg whites |
3 tablespoons honey |
2 cups chopped cabbage |
2 large carrots, sliced |
1 large celery rib, cut into chunks |
1/2 cup cornmeal |
1 tablespoon salt |
5 to 6 cups king arthur premium 100% whole wheat flour |
Directions:
1. In a bowl, dissolve yeast in warm water. In a blender or food processor, combine the milk, oil, egg whites, honey and vegetables. Cover and process until smooth. Add cornmeal, salt and vegetable mixture to yeast mixture; mix well. Stir in enough flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Do not let rise. Divide in half. Shape into two loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
3. Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).
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