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Veggie Loaves

 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).
Nutritional 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.