Publisher Photo
Publisher Photo
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.
Recommended: Top 10 Squash Recipes
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 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 9x5-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 to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).
Originally published as Veggie Loaves in Best of Country Breads 2000, p69

Nutritional Facts

1 slice: 114 calories, 3g fat (1g saturated fat), 2mg cholesterol, 237mg sodium, 19g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
  2. 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 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).
Originally published as Veggie Loaves in Best of Country Breads 2000, p69

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