Cabbage Patch Bread Recipe

Cabbage Patch Bread Recipe photo by Taste of Home

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"I make my own bread, but I could never get my children to eat any of the whole-grain breads I considered more nutritious...until I came across this one," writes Jeanne Bennett of Minden, Louisiana. "The name caught their attention, but the taste got their approval!"

This recipe is:

Healthy

Diabetic Friendly

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Cabbage Patch Bread Recipe

Prep: 25 min. + rising Bake: 25 min.

Yield: 20 Servings

25 25 50

Ingredients

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1 can (5 ounces) evaporated milk
1/4 cup canola oil
1 egg
3/4 cup coarsely chopped cabbage
1 medium carrot, cut into chunks
1/4 cup sliced celery
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
2 tablespoons honey
1 teaspoon salt
3 cups whole wheat flour
1-1/4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. In a blender, combine the milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt; cover and process until smooth. Add to yeast mixture. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Shape into round loves. Place on two greased baking sheets. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Cover loosely with foil during the last 10 minutes if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (10 slices each).

Nutritional Analysis: 1 slice equals 138 calories, 4 g fat (1 g saturated fat), 13 mg cholesterol, 133 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Cabbage Patch Bread in Light & Tasty February/March 2005, p22