Zucchini, Nut And Raisin Bread Recipe

Zucchini, Nut And Raisin Bread Recipe

Yield: 24 Servings
Recipe by luhu.jp

Ingredients:
---Small Loaf, (1 Pound)---
1/2 cup: Zucchini, Grated
1 1/2 tsp: Salt,
1 1/4 tsp: Active Bakers Yeast,
2 cup: Bread Flour,
1/4 cup: Rolled Oats,
2 tbsp: Wheat, Cracked
2 tbsp: Powdered Milk,
3 tbsp: Sugar,
1 tsp: Cinnamon,
1/2 tsp: Nutmeg,
2 tbsp: Vegetable Oil,
1: Egg,
1/3 cup: Water,
1/2 cup: Raisins, And/Or Nuts --Large Loaf; (1 1/2 Pound)---
3/4 cup: Zucchini, Grated
2 tsp: Salt,
2 tsp: Active Bakers Yeast,
3 cup: Bread Flour,
1/3 cup: Rolled Oats,
3 tbsp: Wheat, Cracked
3 tbsp: Powdered Milk,
3 tbsp: Sugar,
1 1/2 tsp: Cinnamon,
3/4 tsp: Nutmeg,
3 tbsp: Vegetable Oil,
1: Egg,
1: Egg Yolk,
1/2 cup: Water,
3/4 cup: Raisins, And/Or Nuts

Directions:

1. Put grated zucchini in colander or strainer. Sprinkle with half the
salt, let drain 30 minutes, squeeze dry.

2. Add all ingredients except the raisings and/or nuts in the order
suggested by your bread machine manual. Process on basic bread cycle
according to manufacturers directions.

3. At beeper (or end of first kneading) add raisins and/or nuts. Let loaf
cool before slicing.

Posted to Bakery-Shoppe Digest V1 #487 by "Terry Van Kirk"
on Jan 3, 1998


Source from luhu.jp