Garden Vegetable Bread Recipe

4.5 3 4
Garden Vegetable Bread Recipe
Garden Vegetable Bread Recipe photo by Taste of Home
Publisher Photo

Garden Vegetable Bread Recipe

Read Reviews
4.5 3 4
Publisher Photo
Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

  • 1/2 cup warm buttermilk (70° to 80°)
  • 3 tablespoons water (70° to 80°)
  • 1 tablespoon canola oil
  • 2/3 cup shredded zucchini
  • 1/4 cup chopped red sweet pepper
  • 2 tablespoons chopped green onions
  • 2 tablespoons grated Romano or Parmesan cheese
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 cup old-fashioned oats
  • 2-1/2 cups bread flour
  • 1-1/2 teaspoons active dry yeast

Directions

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). Yield: 1 loaf (16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Garden Vegetable Bread in Quick Cooking July/August 2001, p10

Nutritional Facts

1 slice: 94 calories, 1g fat (1g saturated fat), 1mg cholesterol, 165mg sodium, 18g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch.

  • 1/2 cup warm buttermilk (70° to 80°)
  • 3 tablespoons water (70° to 80°)
  • 1 tablespoon canola oil
  • 2/3 cup shredded zucchini
  • 1/4 cup chopped red sweet pepper
  • 2 tablespoons chopped green onions
  • 2 tablespoons grated Romano or Parmesan cheese
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 cup old-fashioned oats
  • 2-1/2 cups bread flour
  • 1-1/2 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Garden Vegetable Bread in Quick Cooking July/August 2001, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarden Vegetable Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Julie User ID: 8955906 255535
Reviewed Oct. 17, 2016

"The flavour is great but the mixture was way too wet. I will try it a few more times and adjust the water/flour/yeast amounts to see if I can make it work. It was too runny and was sticking to the sides of the pan during mixing. I had to add a lot more flour and ended up with a brick that had a delicious, crunchy crust. Reminds me of Veggie Thins crackers. Even though the loaf is very dense, I like the way it toasts."

MY REVIEW
Jessica2783 User ID: 5112860 48530
Reviewed Aug. 24, 2010

"This bread is delicious. The red pepper flavour overwhelms the other veggies, although that is not necessarily a bad thing. I added extra zucchini, and green onions. I used parmesan cheese, I might add more than 2 tbsp next time though. Fantastic way to use up zucchini- fresh or frozen."

MY REVIEW
KiraLisem User ID: 5185446 48529
Reviewed May. 28, 2010

"I joined the site just to review this bread. I've made it twice so far and it is excellent! I tweaked it a little to suit my needs...more veggies, applesauce instead of oil, used a cup of whole wheat flour and threw in some flaxmeal. No amount of tweaking has caused any problems! The loaf has been beautiful each time. My three year old gobbles it plain."

Loading Image