Emprimir
Correo Electrónico
 |
 |
 |
| prev | 1 of 3 | next |  Add a photo | |
Garden vegetables combine with wheat and oats for nutritious, moist and delicious bread.
Ingredientes
- 2/3 Cup Buttermilk, Room Temperature
- 1 Tbsp. Vegetable Oil
- 3 Cups Bread Flour
- 1/2 Cup Quick Cooking Oats
- 1/2 Cup Zucchini, Grated And Well Drained
- 2 Tbsp. Green Onion, Diced
- 1/4 Cup Red Bell Pepper, Diced
- 2 Tbsp. Romano Cheese, Grated
- 2 Tbsp. Granulated Sugar
- 1 Tsp. Salt
- 1/2 Tsp. Lemon Pepper
- 1 1/2 Tsp. Active Dry Yeast (1 Package)
- 1 Tsp. Milk
Direcciones
- Traditional Method:
- Combine yeast, 1 cup flour, oatmeal, lemon pepper, salt, sugar and cheese. Heat oil and buttermilk to 120°-130°F. Add to flour mixture. Beat 3 minutes on medium speed. Add pepper, onion, and zucchini. By hand, stir in enough remaining flour to make firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe.
- Shaping Rising and Baking:
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; let relax 5 minutes. Roll each part into an 8- inch rope. Overlap two ends; twist ropes together. Pinch ends to seal; tuck under. Place in greased 8 x 4- inch loaf pan. Cover; let rise until indentation remains after lightly touching. Gently brush risen loaf with 1 tsp milk. Bake in preheated 375°F oven for 30 to 40 minutes. Remove from pan; cool on rack.
- Tip: You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 16 servings | |
| Calories 139 | |
| Calories from Fat 19 | 14% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 2mg | 1% |
| Sodium 180mg | 8% |
| Potassium 88mg | 3% |
| Total Carbs 24.48g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.33g | 2% |
| Protein 5.06g | 8% |
