BREAKAWAY VEGETABLE BREAD
Steps:
- 1. Cut biscuits into quarters; dip each piece in butter, and layer one-third in a lightly greased 10-inch bundt pan.
- 2. Sprinkle with half each of bacon, cheese, onion and green pepper.
- 3. Repeat layers until all ingredients are used, ending with biscuits.
- 4. Bake at 350 degrees for 40 to 45 minutes.
HARVEST VEGETABLE BREAD
Garden fresh zucchini, sun-dried tomatoes, and potatoes combine to make the perfect savory quick bread.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
- Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
- Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
ROTI 2000 (UNLEAVENED BAKED VEGETABLE BREAD)
This bread is unexcelled in nutrition and aroma; a favorite with many. You will see everybody waiting for them as they come hot from the oven. Use any vegetable or flours that you like. You can freeze them if desired; warm in the oven just as any piece of bread before eating.
Provided by kusum gupta
Categories Breads
Time 45m
Yield 15 pieces
Number Of Ingredients 8
Steps:
- Puree the vegetables and yogurt in a blender until smooth.
- Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
- Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
- Refrigerate for a couple of hours or overnight before using.
- Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
- (Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
- Make all the patties and cover with a towel.
- Dust a flat surface with little flour.
- Roll each patty into a round 5 to 6" across, about 1/8" thick.
- Note: Roll 5 to 6'Roti' and start baking.
- With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
- Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
- Make sure that the oven stays hot; open the oven door a little if the oven turns off.
- When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
- It should become fluffy and crisp with light brown patches on both sides.
- (Do not over-brown because that makes the Roti hard.) Bake all Roti this way.
- Spread little butter on one side of each'Roti', if desired.
- Stack them and wrap in aluminum foil to keep them warm and soft.
- Serve warm.
GARDEN VEGETABLE BREAD
Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,
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