Whole grain breadSubmitted by: NANABEAR60
IntroductionGrated zucchini keeps this bread fresh and moist Grated zucchini keeps this bread fresh and moist
0.5 cup non fat milk
1.5 cup water
0.5 cup splenda
3 TBsp light margarine
0.5 cup grated zucchini (100 grams)
3.5 cup white flour
2.5 cup whole grain/whole wheat flour
0.75 ounces yeast (2.5 TBsps)
0.25 cup egg substitute
3 tsp salt
In large mixer bowl combine 2 cups white flour, 1 cup whole grain/ whole wheat flour, yeast, egg, grated zucchini and warmed milk mixture.
Mix with dough hooks and fastest speed of mixer.for 3 minutes.
Add salt and rest of flour to form a stiff dough.
Knead with dough hooks until satiny smooth, about 4 minutes
Place dough in greased bowl, turning once to grease top.
Cover and let rise for 30 minutes or until doubled in size (depends on yeast used)
Punch down and divide into 2 equal parts.
Shape into loaves and place in 2 greased 9x5x3 pans.
Cover and let rise until doubled, about 30 minutes.
Bake in preheated oven (375F) for 10 minutes, then reduce heat to 350F for 25 minutes.
remove from pans and cool on racks, covering with damp cloth if softer crust is desired.
yield: 2 loaves, approx 20 slices each.
Number of Servings: 52
Recipe submitted by SparkPeople user NANABEAR60.