GARDEN VEGETABLE BREAD
Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,
Nutrition Facts :
GARDEN VEGETABLE CORNBREAD
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread-it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! -Kim Moyes, Kenosha, Wisconsin
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers., Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 367mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GARDEN HARVEST VEGETABLE BREAD LOAF
This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.
Provided by Shelly Westerhausen
Categories Bread
Time 2h20m
Number Of Ingredients 12
Steps:
- Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
- Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
- Switch to the dough attachment and knead on medium speed for 5 minutes.
- Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
- Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
- Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
- Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
- Transfer to a cooling rack and let cool.
- Slice and serve with butter or plain yogurt and olives.
GARDEN VEGETABLE BREAD
Make and share this Garden Vegetable Bread recipe from Food.com.
Provided by dicentra
Categories Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting.
- Chose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
ZESTY GARDEN VEGETABLE BREAD SALAD
Provided by Nancy Fuller
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving.
- Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed.
GARDEN VEGETABLE PITA BREAD SALAD
Cucumbers, tomatoes, red peppers, basil, pita bread pieces and feta cheese are tossed in a lemon-garlic dressing for a tasty Mediterranean-style salad.
Provided by My Food and Family
Categories Bread
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Beat olive oil, lemon juice, salt, black pepper and garlic in large bowl with wire whisk until well blended.
- Add remaining ingredients just before serving; toss lightly.
Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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