Vegetable Breads
Carrot-Herb Bread
Get your vitamin A with this beautifully shaped loaf that has a mild carrot flavor. You can vary the amounts of herbs in this bread to suit your own taste. We like the dill so we always add a dash more. This is a superb sandwich bread. (Note: In the large recipe, 2⁄3 cup water worked fine in all the machines we tested. But if your carrots aren’t very moist, you can always add 1 or 2 more tablespoons water, if needed.)
SMALL RECIPE
WATER 1⁄3 to ½ cup
MILK 1⁄3 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 1 tablespoon
SALT 1 teaspoon
WHOLE WHEAT FLOUR 11⁄3 cups
BREAD FLOUR 2⁄3 cup
FINELY GRATED CARROT ½ cup
DRIED DILL ½ teaspoon
DRIED THYME ½ teaspoon
DRIED PARSLEY ½ teaspoon
VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER ½ to 5⁄8 cup
MILK 3⁄8 cup
BUTTER OR MARGARINE 2 tablespoons
HONEY 1½ tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 1 cup
FINELY GRATED CARROT 2⁄3 cup
DRIED DILL ¾ teaspoon
DRIED THYME ¾ teaspoon
DRIED PARSLEY ¾ teaspoon
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER ½ to 5⁄8 cup
MILK 3⁄8 cup
BUTTER OR MARGARINE 2 tablespoons
HONEY 1½ tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 1 cup
FINELY GRATED CARROT 2⁄3 cup
DRIED DILL ¾ teaspoon
DRIED THYME ¾ teaspoon
DRIED PARSLEY ¾ teaspoon
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread
NUTRITIONAL INFORMATION PER SLICE
Calories 114 / Fat 1.7 grams / Carbohydrates 22 grams / Protein 3.6 grams / Fiber 2.7 grams / Sodium 255 milligrams / Cholesterol .3 milligram
Crunchy Carrot Bread
The kids will love this flavorful, crunchy whole wheat bread. Sliced, it’s a great-looking loaf flecked with grated carrot and poppyseeds. The moisture content of carrots can vary, so keep an eye on the dough as it starts to mix. You may need to adjust the liquid or flour amounts if the dough appears too wet or dry.
SMALL RECIPE
WATER ½ to 5⁄8 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 1 tablespoon
SALT 1 teaspoon
WHOLE WHEAT FLOUR 1½ cups
BREAD FLOUR ½ cup
VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon
FINELY GRATED CARROT 2⁄3 cup
POPPYSEEDS 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
WATER 7⁄8 to 1 cup
BUTTER OR MARGARINE 2 tablespoons
HONEY 2 tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 1 cup
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
FINELY GRATED CARROT 1 cup
POPPYSEEDS 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
WATER 1 to 11⁄8 cups
BUTTER OR MARGARINE 3 tablespoons
HONEY 2 tablespoons
SALT 2 teaspoons
WHOLE WHEAT FLOUR 3 cups
BREAD FLOUR 1 cup
VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons
FINELY GRATED CARROT 11⁄3cups
POPPYSEEDS 4 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Delayed Timer
NUTRITIONAL INFORMATION PER SLICE
Calories 119 / Fat 1.9 grams / Carbohydrates 22.7 grams / Protein 3.6 grams / Fiber 2.8 grams / Sodium 253 milligrams / Cholesterol 0 milligrams
Broccoli-Cheese Bread
This bread will surprise your guests. What fun to have them guess what’s in it! It not only tastes exotic but also has a tantalizing aroma as it bakes.
SMALL RECIPE
10-OUNCE PACKAGE FROZEN BROCCOLI WITH CHEESE SAUCE 1
MILK 1 to 2 tablespoons
EGG 1
MINCED FRESH ONION 3 tablespoons
BUTTER OR MARGARINE 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
10-OUNCE PACKAGE FROZEN BROCCOLI WITH CHEESE SAUCE 1
MILK 3⁄8 to ½ cup
EGG 1
MINCED FRESH ONION ¼ cup
BUTTER OR MARGARINE 1½ tablespoons
SALT 1 teaspoon
BREAD FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
10-OUNCE PACKAGE FROZEN BROCCOLI WITH CHEESE SAUCE 1
MILK 3⁄8 to ½ cup
EGG 2
MINCED FRESH ONION 6 tablespoons
BUTTER OR MARGARINE 2 tablespoons
SALT 1½ teaspoons
BREAD FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Whole Wheat
NUTRITIONAL INFORMATION PER SLICE
Calories 142 / Fat 3.2 grams / Carbohydrates 22.8 grams / Protein 4.2 grams / Fiber 1.2 grams / Sodium 276 milligrams / Cholesterol 16.1 milligrams
Tomato Bread
There’s no mistaking this one: It’s a bright pumpkin color with a very definite tomato flavor, and the aroma as it bakes is extraordinary! Leftovers make wonderful croutons.
SMALL RECIPE
MILK ¼ to 3⁄8 cup
TOMATO PASTE 6 tablespoons
EGG 1
OLIVE OIL 2 teaspoons
SUGAR 2 teaspoons
SALT ½ teaspoon
BREAD FLOUR 2 cups
ITALIAN SEASONING ½ teaspoon
DRIED MINCED ONION 1½ teaspoons
GARLIC POWDER ¼ teaspoon
GRATED NUTMEG ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK 5⁄8 to ¾ cup
TOMATO PASTE one 6-ounce can
EGG 1
OLIVE OIL 1 tablespoon
SUGAR 1 tablespoon
SALT ½ teaspoon
BREAD FLOUR 3¼ cups
ITALIAN SEASONING 1 teaspoon
DRIED MINCED ONION 2 teaspoons
GARLIC POWDER ¼ teaspoon
GRATED NUTMEG ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
MILK ¾ to 7⁄8 cup
TOMATO PASTE ¾ cup
EGG 2
OLIVE OIL 4 teaspoons
SUGAR 2 tablespoons
SALT 1 teaspoon
BREAD FLOUR 4 cups
ITALIAN SEASONING 1½ teaspoons
DRIED MINCED ONION 1 tablespoon
GARLIC POWDER ½ teaspoon
GRATED NUTMEG ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Rapid Bake
NUTRITIONAL INFORMATION PER SLICE
Calories 140 / Fat 1.9 grams / Carbohydrates 26.2 grams / Protein 4.4 grams / Fiber 1.4 grams / Sodium 183 milligrams / Cholesterol 15.7 milligrams
Elliot and Sara’s Red Pepper Bread
This is probably the best of the vegetable breads. For gourmet cooks like Lois’s son Elliot and his wife, this bread is good enough to serve to friends as an appetizer. Turn any leftovers into croutons to top a special soup or salad. (Note: Give this bread several extra minutes to knead before you check the texture of the dough and decide to add more liquid. It takes a while for the red peppers to give up their moisture.)
SMALL RECIPE
WATER ½ to 5⁄8 cup
TOMATO JUICE 3 tablespoons
BUTTER OR MARGARINE 1 tablespoon
MOLASSES 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 12⁄3 cups
WHOLE WHEAT FLOUR 1⁄3 cup
VITAL WHEAT GLUTEN (OPTIONAL) 1 tablespoon
MINCED RED BELL PEPPER 1⁄3 cup
DRIED TARRAGON 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER ½ to 5⁄8 cup
TOMATO JUICE ¼ cup
BUTTER OR MARGARINE 1½ tablespoons
MOLASSES 2 tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2½ cups
WHOLE WHEAT FLOUR ½ cup
VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons
MINCED RED BELL PEPPER ½ cup
DRIED TARRAGON 1½ teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 7⁄8 to 1 cup
TOMATO JUICE 5 tablespoons
BUTTER OR MARGARINE 2 tablespoons
MOLASSES 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 31⁄3 cups
WHOLE WHEAT FLOUR 2⁄3 cup
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
MINCED RED BELL PEPPER 2⁄3 cup
DRIED TARRAGON 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Delayed Timer
NUTRITIONAL INFORMATION PER SLICE
Calories 113 / Fat 1.25 grams / Carbohydrates 22.2 grams / Protein 3.1 grams / Fiber 1.33 grams / Sodium 261 milligrams / Cholesterol 0 milligrams
Onion Soup Bread
This bread smells so terrific while baking that it’s hard to let it cool before slicing into it! A glorious onion flavor makes it an excellent addition to your next barbecue meal.
SMALL RECIPE
MILK 1⁄8 cup
WATER 1⁄8 to ¼ cup
EGG 1
SOUR CREAM 1⁄3 cup
BUTTER OR MARGARINE 2 teaspoons
SUGAR 2 teaspoons
BREAD FLOUR 2 cups
DRY ONION SOUP MIX 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK ¼ cup
WATER ¼ to 3⁄8 cup
EGG 1
SOUR CREAM ½ cup
BUTTER OR MARGARINE 1 tablespoon
SUGAR 1 tablespoon
BREAD FLOUR 3 cups
DRY ONION SOUP MIX 2½ tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK ¼ cup
WATER ¼ to 3⁄8 cup
EGG 2
SOUR CREAM 2⁄3 cup
BUTTER OR MARGARINE 4 teaspoons
SUGAR 4 teaspoons
BREAD FLOUR 4 cups
DRY ONION SOUP MIX 4 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Rapid Bake
NUTRITIONAL INFORMATION PER SLICE
Calories 135 / Fat 3.1 grams / Carbohydrates 22.6 grams / Protein 3.9 grams / Fiber .8 gram / Sodium 130 milligrams / Cholesterol 19.1 milligrams
Jalapeño-Cheese Bread
Wow—hot stuff! Serve this coarsely textured, very spicy bread at your next cocktail party and watch it disappear. It’s great with a glass of wine or a cold beer, but its perfect partner is a frosty margarita!
SMALL RECIPE
SOUR CREAM ½ cup
WATER 1⁄8 to ¼ cup
EGG 1
SALT 1 teaspoon
SUGAR 1½ tablespoons
BREAD FLOUR 2 cups
GRATED SHARP CHEDDAR CHEESE ¾ cup (3 ounces)
SEEDED AND CHOPPED, FRESH or CANNED JALAPEÑO PEPPERS 2 tablespoons (about 3 peppers)
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
SOUR CREAM ¾ cup
WATER 1⁄8 to ¼ cup
EGG 1
SALT 1½ teaspoons
SUGAR 2 tablespoons
BREAD FLOUR 3 cups
GRATED SHARP CHEDDAR CHEESE 1 cup (4 ounces)
SEEDED AND CHOPPED, FRESH or CANNED JALAPEÑO PEPPERS 3 tablespoons (about 4 peppers)
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
SOUR CREAM ¾ cup
WATER 5⁄8 to ¾ cup
EGG 2
SALT 2 teaspoons
SUGAR 3 tablespoons
BREAD FLOUR 4 cups
GRATED SHARP CHEDDAR CHEESE 1 cup (4 ounces)
SEEDED AND CHOPPED, FRESH or CANNED JALAPEÑO PEPPERS ¼ cup (5 to 6 peppers)
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Light Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 169 / Fat 5.9 grams / Carbohydrates 23 grams / Protein 5.7 grams / Fiber .9 grams / Sodium 305 milligrams / Cholesterol 29.2 milligrams
Autumn Harvest Bread
Welcome in the fall season with this delightful bread—a perfect combination of autumn’s colorful fruits and vegetables. This tender, slightly tangy bread is delectable served with an orange butter.
SMALL RECIPE
DICED CARROTS, COOKED AND PUREED 1⁄3 cup
CANNED PUMPKIN OR DICED BANANA SQUASH, COOKED AND PUREED 1⁄3 cup
UNSWEETENED APPLESAUCE 1⁄3 cup
CARROT WATER* None
BUTTER OR MARGARINE 1 tablespoon
HONEY 1 tablespoon
SALT 1 teaspoon
WHOLE WHEAT FLOUR 1 cup
BREAD FLOUR 1 cup
GROUND ALLSPICE ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MEDIUM RECIPE
DICED CARROTS, COOKED AND PUREED ½ cup
CANNED PUMPKIN OR DICED BANANA SQUASH, COOKED AND PUREED ½ cup
UNSWEETENED APPLESAUCE ½ cup
CARROT WATER* ¼ to 3⁄8 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 2 tablespoons
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 1½ cups
BREAD FLOUR 1½ cups
GROUND ALLSPICE ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE RECIPE
DICED CARROTS, COOKED AND PUREED 2⁄3 cup
CANNED PUMPKIN OR DICED BANANA SQUASH, COOKED AND PUREED 2⁄3 cup
UNSWEETENED APPLESAUCE 2⁄3 cup
CARROT WATER* 6 to 7 tablespoons
BUTTER OR MARGARINE 2 tablespoons
HONEY 2 tablespoons
SALT 2 teaspoons
WHOLE WHEAT FLOUR 2 cups
BREAD FLOUR 2 cups
GROUND ALLSPICE ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting then the Whole Wheat cycle and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Whole Wheat
OPTIONAL BAKE CYCLES: Standard; Sweet Bread; Delayed Timer
NUTRITIONAL INFORMATION PER SLICE
Calories 120 / Fat 1.3 grams / Carbohydrates 24.4 grams / Protein 3.5 grams / Fiber 2.6 grams / Sodium 249 milligrams / Cholesterol 0 milligrams
*The water in which you cooked the carrots
I Yam What I Yam Bread
Friends will ask, “What’s in this bread?” It has a lovely golden color and a sweet, elusive taste. It would be an elegant addition to your Thanksgiving dinner, but don’t wait until then to try it.
SMALL RECIPE
MILK 3⁄8 to ½ cup
EGG 1
DRAINED AND CHOPPED CANNED YAMS ¼ cup
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 2 cups
MINI MARSHMALLOWS (OPTIONAL) ¼ cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK ½ to 5⁄8 cup
EGG 1
DRAINED AND CHOPPED CANNED YAMS ½ cup
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 1½ teaspoons
BREAD FLOUR 3 cups
MINI MARSHMALLOWS (OPTIONAL) 1⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK ¾ to 7⁄8 cup
EGG 2
DRAINED AND CHOPPED CANNED YAMS ½ cup
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 4 cups
MINI MARSHMALLOWS (OPTIONAL) ½ cup
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Raisin/Nut
NUTRITIONAL INFORMATION PER SLICE
Calories 135 / Fat 1.7 grams / Carbohydrates 25.8 grams / Protein 3.7 grams / Fiber 1 gram / Sodium 256 milligrams / Cholesterol 15.6 milligrams
Zucchini-Carrot Bread
The carrot, zucchini, and spices in this deceptive loaf of bread make it seem highly sweetened; it isn’t. You can eat that second slice without guilt. (Note: You’ll find that the amount of liquid you need depends greatly on the moisture level in your carrots and zucchini.)
SMALL RECIPE
WATER ½ to 5⁄8 cup
GRATED ZUCCHINI ¼ cup
GRATED CARROT ¼ cup
BUTTER OR MARGARINE 1 tablespoon
HONEY 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 2 cups
NONFAT DRY MILK POWDER 1 tablespoon
GROUND CINNAMON 1 teaspoon
GROUND CLOVES ½ teaspoon
VITAL WHEAT GLUTEN (OPTIONAL) 1½ tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
WATER ¾ to 7⁄8 cup
GRATED ZUCCHINI 1⁄3 cup
GRATED CARROT 1⁄3 cup
BUTTER OR MARGARINE 1½ tablespoons
HONEY 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 3 cups
NONFAT DRY MILK POWDER 1½ tablespoons
GROUND CINNAMON 1½ teaspoons
GROUND CLOVES ¾ teaspoon
VITAL WHEAT GLUTEN (OPTIONAL) 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
WATER 11⁄8 to 1¼ cups
GRATED ZUCCHINI ½ cup
GRATED CARROT ½ cup
BUTTER OR MARGARINE 2 tablespoons
HONEY 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 4 cups
NONFAT DRY MILK POWDER 2 tablespoons
GROUND CINNAMON 2 teaspoons
GROUND CLOVES 1 teaspoon
VITAL WHEAT GLUTEN (OPTIONAL) 3 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Delayed Timer
NUTRITIONAL INFORMATION PER SLICE
Calories 117 / Fat 1.2 grams / Carbohydrates 23.1 grams / Protein 3.1 grams / Fiber 1 gram / Sodium 248 milligrams / Cholesterol .1 milligram
Zucchini Wheat Bread
The zucchini adds moisture and a comforting flavor to this nutritious bread. (Note: Don’t be too quick to add extra liquid … the zucchini take a while to give up their moisture.)
SMALL RECIPE
MILK 3 to 5 tablespoons
EGG 1
GRATED ZUCCHINI 1 cup
BUTTER OR MARGARINE 1 tablespoon
DARK BROWN SUGAR 1 tablespoon
SALT 1 teaspoon
BREAD FLOUR 1½ cups
WHOLE WHEAT FLOUR ½ cup
WHEAT GERM 3 tablespoons
GROUND CORIANDER 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM RECIPE
MILK ¼ to 3⁄8 cup
EGG 1
GRATED ZUCCHINI 1½ cups
BUTTER OR MARGARINE 1½ tablespoons
DARK BROWN SUGAR 1½ tablespoons
SALT 1½ teaspoons
BREAD FLOUR 2¼ cups
WHOLE WHEAT FLOUR ¾ cup
WHEAT GERM ¼ cup
GROUND CORIANDER 1½ teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE RECIPE
MILK 3⁄8 to ½ cup
EGG 2
GRATED ZUCCHINI 2 cups
BUTTER OR MARGARINE 2 tablespoons
DARK BROWN SUGAR 2 tablespoons
SALT 2 teaspoons
BREAD FLOUR 3 cups
WHOLE WHEAT FLOUR 1 cup
WHEAT GERM 6 tablespoons
GROUND CORIANDER 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 10 minutes, if it appears dry and stiff, or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
CRUST: Medium
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Whole Wheat
NUTRITIONAL INFORMATION PER SLICE
Calories 127 / Fat 1.9 grams / Carbohydrates 23.1 grams / Protein 4.4 grams / Fiber 1.9 grams / Sodium 252 milligrams / Cholesterol 15.4 milligrams