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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 20 |
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I make my own bread, but I could never get my children to eat any of the whole-grain breads I considered more nutritious...until I came across this one, writes Jeanne Bennett of Minden, Louisiana. The name caught their attention, but the taste got their approval! Ingredients:
1 package (1/4 ounce) active dry yeast |
1/3 cup warm water (110° to 115°) |
1 can (5 ounces) evaporated milk |
1/4 cup canola oil |
1 egg |
3/4 cup coarsely chopped cabbage |
1 medium carrot, cut into chunks |
1/4 cup sliced celery |
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes |
2 tablespoons honey |
1 teaspoon salt |
3 cups king arthur premium 100% whole wheat flour |
1-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. In a blender, combine the milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt; cover and process until smooth. Add to yeast mixture. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Shape into round loves. Place on two greased baking sheets. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 25-30 minutes or until golden brown. Cover loosely with foil during the last 10 minutes if top browns too quickly. Remove from pans to wire racks to cool. Yield: 2 loaves (10 slices each).
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