"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!"
- 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
- 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).
Originally published as Cabbage Patch Bread in Light & Tasty February/March 2005, p22
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