Garden Bread Recipe
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This vegetable-filled bread is perfect for toasted cheese sandwiches.
Ingredients
- 1/2 cup water
- 1/3 cup tomato juice
- 1/2 cup coarsely shredded carrots
- 2 tablespoons coarsely chopped sweet green pepper
- 2 tablespoons sliced green onion
- 1 tablespoon butter, margarine, or cooking oil
- 3 cups bread flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon dried basil, crushed
- 1 teaspoon active dry yeast or bread machine yeast*
- Select the loaf size. Add the ingredients to a bread machine according to the manufacturer's directions. Select the basic white bread cycle. To store, wrap in foil of plastic wrap and store in a cool, dry place. Freeze any portion not consumed the first day. Makes a 1-1/2 - or 2-pound loaf (16 servings).
- Our Test Kitchen recommends 1 teaspoon yeast for either size loaf.
- Lay the napkin flat and fold two opposite corners inward. Fold the long edges in again to shape a long narrow band of fabric. Lay the bread loaf in the center and bring the ends together. Secure with a napkin ring. For the tag, cut a rectangle from art paper. Tear a small rectangle from brown paper. Glue brown paper on art paper. Let dry. Punch a hole in the corner. Thread ribbon through hole. Tie to napkin.
- Use a clean new fabric scarf to make the bread wrap.
- Clean purchased fabric napkinCoordinating napkin ringScissorsArt paperBrown craft paperGlue stickPaper punch1/8-inch-wide ribbon
- Calories 104, Total Fat 1 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 2 mg, Sodium 131 mg, Carbohydrate 20 g, Total Sugar 1 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin C 4%, Calcium 1%, Iron 7%.
- Percent Daily Values are based on a 2,000 calorie diet
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