Winter Vegetable Bread
2 teaspoons active dry yeast
1 3/4 cups bread flour — plus
2 tablespoons bread flour
3 tablespoons rolled oats
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground ginger
1 1/2 tablespoons sugar
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons vegetable oil
3/4 cup water — or more for
the right consistency
3/4 cup grated carrots
3/4 cup chopped canned beets
Add all ingredients, except carrots and beets, to the bread pan in the
order suggested by the machine’s manufacturer. Add carrots and beets
during end of last knead. Bake on basic bread cycle.
Note: This is a very dry dough so be sure and add extra water to achieve
the correct consistency while mixing in machine a little at a time.
Remember the beets will add some moisture.
Cut beets in chunks rather than small pieces. The beets help add moisture
when added during the first knead but will disintegrate in the dough and
no red flecks in bread.
Comments: This bread is pink outside and golden within, flecked with red
and orange — color and flavor that will brighten up any dreary winter
day.
Per serving: 1825 Calories (kcal); 16g Total Fat; (7% calories from fat); 62g Protein; 366g Carbohydrate; 0mg Cholesterol; 3255mg Sodium
Food Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates
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