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Veggie Loaves

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.

32 ServingsPrep: 20 min. + rising Bake: 35 min.

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 whole wheat flour

Directions

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.
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.
Bake at 350° for 35-40 minutes or until browned. Remove from pans

2 of 2

Veggie Loaves (continued)

Directions (continued)

to wire racks to cool. Store in the refrigerator. Yield: 2 loaves
(16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 114 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 237 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein.