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Garden Vegetable Bread

 Garden Vegetable Bread
Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.
16 ServingsPrep: 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).
Nutritional Facts: One slice (prepared with 1% buttermilk and salt-free lemon-pepper seasoning) equals 94 calories,

2 of 2

Garden Vegetable Bread (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 1 mg cholesterol, 165 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 1 starch.