Taste of Home
Cabbage Patch Bread
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
YIELD: 2 loaves (10 slices each).
"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!"
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/3 cup warm water (110° to 115°)
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1 can (5 ounces) evaporated milk
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1/4 cup canola oil
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1 egg
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3/4 cup coarsely chopped cabbage
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1 medium carrot, cut into chunks
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1/4 cup sliced celery
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1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
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2 tablespoons honey
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1 teaspoon salt
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3 cups whole wheat flour
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1-1/4 cups all-purpose flour
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 slice: 138 calories, 4g fat (1g saturated fat), 13mg cholesterol, 133mg sodium, 22g carbohydrate, 3g fiber), 4g protein.
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