Best Shredded Veggie Bread Recipes

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VEGGIE PULL-APART BREAD



Veggie Pull-Apart Bread image

A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. -Christi Ross, Guthrie, Texas

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1/2 cup water
1/2 cup sour cream
1 tablespoon butter
3 tablespoons sugar
1-1/2 teaspoons salt
3 cups all-purpose flour
1-1/2 teaspoons active dry yeast
VEGETABLE MIXTURE:
1/2 cup butter, cubed
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped green onions
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
Ranch salad dressing, optional

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed., When cycle is completed, punch down dough and let rest, covered, 10 minutes. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery and pepper; cook and stir until crisp-tender. Stir in green onions. Transfer to a bowl; cool slightly. Stir in bacon and cheese., Divide and shape dough into 24 balls; roll in vegetable mixture and place in a greased 10-in. fluted tube pan., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with ranch dressing.

Nutrition Facts : Calories 289 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 507mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

GARDEN VEGETABLE BREAD



Garden Vegetable Bread image

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

1/2 cup warm buttermilk (70° to 80°)
3 tablespoons water (70° to 80°)
1 tablespoon canola oil
2/3 cup shredded zucchini
1/4 cup chopped red sweet pepper
2 tablespoons chopped green onions
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 cup old-fashioned oats
2-1/2 cups bread flour
1-1/2 teaspoons active dry yeast

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).,

Nutrition Facts :

HARVEST VEGETABLE BREAD



Harvest Vegetable Bread image

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

1 cup mashed potatoes
¾ cup Almond Breeze Original Unsweetened almondmilk
⅓ cup vegetable oil
1 egg
¾ cup shredded zucchini
⅓ cup minced sun-dried tomato (preferably smoked)
⅓ cup sliced green onion tops
3 ½ cups flour, plus extra for kneading
1 ½ tablespoons baking powder
½ teaspoon salt
½ cup shredded parmesan cheese

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.

SHREDDED VEGGIE BREAD



Shredded Veggie Bread image

Don't know where this came from, but I've always had a lot of fun playing around with this recipe. It's a great way to use up bits and pieces of fruits or vegetables that you don't know what else to do with.

Provided by Chef MB

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2/3 cup fruit juice or 2/3 cup buttermilk
3 eggs
1/4 cup oil
1/2 cup sugar
3 cups shredded fruit or 3 cups vegetables

Steps:

  • Note: The shredded fruits or veg can be carrots, zucchini, apples, squash, pears--you're pretty much only limited by your imagination. You can use a mashed banana for part of the three cups, too.
  • Preheat oven to 350.
  • Mix flour, baking powder, soda, salt, and cinnamon in large bowl.
  • Combine juice or milk, eggs, oil and sugar in med bowl. Add wet to dry ingredients.
  • Stir just till moistened.
  • Fold in shredded veggies.
  • Pour into greased 9" loaf pan. Bake 55-65 minute.

Nutrition Facts : Calories 191.7, Fat 7.5, SaturatedFat 1.3, Cholesterol 55.8, Sodium 273.8, Carbohydrate 28, Fiber 2.9, Sugar 10.2, Protein 5.1

FRIED BREADED VEGGIES



Fried Breaded Veggies image

I am intentionally keeping this recipe generic. I have used this recipe for fried okra, green tomatoes, mushrooms, zucchini, and eggplant, and it works well on all of them, whether deep fried or pan fried. The coating adheres fairly well, and even stays on remarkably well through refrigeration and reheating in the oven. Don't let the length of the directions scare you. A lot is just commentary and "either/or" type instructions.

Provided by Toby Jermain

Categories     Vegetable

Time 1h30m

Yield 2 lbs, 8 serving(s)

Number Of Ingredients 19

2 cups flour (optionally, use 1-1/2 cups each of flour and cornmeal)
1 cup cornmeal (see above)
1 teaspoon garlic granules, plus
1/4 teaspoon garlic granules, divided
1/2 teaspoon italian seasoning or 1/2 teaspoon dried oregano, plus
1/4 teaspoon italian seasoning or 1/4 teaspoon dried oregano, lightly crushed,divided
1/2 teaspoon dried basil, lightly crushed
1/2 teaspoon creole seasoning or 1/2 teaspoon cajun seasoning, plus
1/4 teaspoon creole seasoning or 1/4 teaspoon cajun seasoning, divided (I use Tony' Chachere's)
1 teaspoon salt, plus
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, plus
1/4 teaspoon fresh ground black pepper, divided
cayenne pepper, to taste (optional)
3 eggs, beaten
buttermilk, as needed
broccoli or cauliflower (or a combination of any and all. This recipe should take care of 2-3 lb of veggies)
canola oil, for deep frying or pan frying or pure olive oil (if you are an olive oil freak like me)
salt & freshly ground black pepper, to taste,for final seasoning

Steps:

  • In a large, shallow bowl (or in a paper bag, if you prefer that method of breading), combine flour, cornmeal, 1 Tsp garlic, 1/2 Tsp Italian seasoning, basil, 1/2 Tsp Creole seasoning, 1 Tsp salt, 1/2 Tsp pepper, and optional cayenne pepper, if using.
  • In a smaller shallow bowl, combine eggs and remaining seasonings.
  • To prepare veggies, wash, drain, and pat everything dry.
  • If fixing green tomatoes, press them between pieces of paper towel to help drain their juice, and allow to drain for 10-15 minutes, turning half way through.
  • If preparing okra, cut off ends and slice into about 3/4" long pieces.
  • Place in a small bowl, cover completely with buttermilk, and stir until well coated.
  • Allow to soak for at least 15 minutes before draining, stirring once.
  • The drained buttermilk can then be used for pre-coating the remaining veggies; it will not affect their flavor, and I think the okra slime helps make everything adhere.
  • I like everything else sliced about 3/8" thick, lengthwise or crosswise, as desired, size depending on whether they are being pan fried or deep fried.
  • The squash and eggplant can also be cut in 1/2"x1/2"x3-4" batons if desired.
  • I do not salt and drain my eggplant; I have found that it does nothing to decrease bitterness and only helps to make them come out soggy.
  • If you want to really freak some people out, cut a couple real good, crisp dill pickles in 1/2" thick crosswise slices, pat them real dry, and bread and cook them along with the other veggies.
  • Toss all veggies, except already soaked okra, with buttermilk to coat, and allow to drain in a colander while you are doing the breading.
  • Set out egg wash and breading, and cover a tray or baking sheet that will fit in your fridge with wax paper.
  • Shake excess buttermilk off of a handful of veggies, and coat lightly with breading, then coat with egg wash, letting excess drain off, and return to breading, turning and pressing to help it adhere.
  • Transfer veggies to the tray as they are coated, and repeat with remaining veggies.
  • I usually keep them separated by type or size.
  • If timing permits, sprinkle with some of the remaining breading, especially on damp looking spots, and refrigerate for at least 30 minutes to help make breading adhere.
  • If desired, sift any remaining breading, and store in the fridge or refrigerator for next time.
  • If timing does not permit, start frying as soon as the oil is hot.
  • Veggies can be deep fried or pan fried; the choice is yours; the only thing to remember is that the squash and eggplant are both like sponges, especially if your oil is not hot enough.
  • I prefer to pan fry mine in about 1/4" or less of oil (measured before adding veggies), adding more between batches as needed.
  • I usually use 2-3 large skillets for frying, since these are best as fresh out of the pan as possible.
  • Line a baking sheet with paper towels for draining the cooked veggies, and place in a preheated 200-225 degF oven, add oil to skillet (s), and heat to about 375 degF (shimmering and almost smoking) over medium heat.
  • Add breaded veggies to oil, and fry on first side for about 2 minutes, without disturbing except to gently shake skillet to ensure they are not sticking.
  • When light golden brown, turn veggies, and repeat for the second side.
  • It helps to have an assistant during this phase, if you have one with whom you can work.
  • Transfer veggies to the lined baking sheet as they finish cooking to a light golden brown, and if desired, lightly salt them immediately after they come out of the oil.
  • Serve immediately, of keep them warm while you fry the next batch (es).
  • The browned breading left from the first batch CAN be left in the skillet while cooking a second batch without affecting flavor or looks, but if you are a purist, or if you are doing more than 2 batches, before starting to cook, place a fine strainer over a CLEAN, DRY metal can, and strain and reuse the oil, wiping out skillet (s) after each batch.
  • You can also just dump the oil, carefully wipe out the skillet, and start each batch with fresh oil, but make sure that oil had heated to 375 degF (shimmering and almost smoking) before adding the next batch of veggies.
  • If deep frying, heat oil to 375 degF as measured on a frying thermometer, and drop 6-8 pieces into the hot oil, less if this crowds them.
  • Let cook undisturbed for at least 30-40 seconds to keep from tearing of crust.
  • Gently turn, and keep turning about once a minute, until golden brown on all sides.
  • Drain, season, and keep warm as noted above.
  • Let oil reheat to 375OF before frying next batch.
  • A neat trick to use if your deep fryer has a basket is to NOT put the veggies in the basket; put them directly in the oil, and after they have fried for 30-40 seconds, gently place the basket on top of them to hold them submerged-- no turning needed.
  • Serve hot, just plain, or with ketchup, tartar sauce, lemon wedges, whatever sounds good to you.
  • It you have leftovers, allow them to COOL COMPLETELY before bagging and storing.
  • I prefer to let them cool on a wire rack or laying up against one another so air can circulate to the bottom side to prevent sogginess.
  • To reheat, place on a perforated pan or on a wire rack over a baking sheet, and reheat in a preheated 300 degF for 10-15 minutes, or until hot and crisp.

SHREDDED CEREAL BREAD



Shredded Cereal Bread image

Old recipe dating back to the 1930's. Lots of fiber and lots of flavor! If necessary, one tablespoon of active dry yeast can be substituted for the compressed fresh yeast in this recipe.

Provided by ALLEGRO

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h15m

Yield 24

Number Of Ingredients 9

2 ¼ cups boiling water
3 large shredded wheat cereal biscuits
1 teaspoon salt
2 teaspoons shortening
½ cup molasses
1 (0.6 ounce) cake compressed fresh yeast
¼ cup warm water (110 degrees F/45 degrees C)
8 ¼ cups sifted all-purpose flour
1 tablespoon vegetable oil

Steps:

  • In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
  • In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

Nutrition Facts : Calories 195 calories, Carbohydrate 40.4 g, Fat 1.4 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 100.7 mg, Sugar 3.9 g

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