Garden Harvest Vegetable Bread Loaf Food

GARDEN VEGETABLE BREAD

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).,

GARDEN HARVEST QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
• Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
• In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
• Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
• Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.

GARDEN VEGETABLE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting.
• Chose 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).

HARVEST VEGETABLE BREAD

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.

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.