BREAD - HARVEST HEALTHY

By akselden

Ingredients

• 8-9 C. unbleached flour, divided
• 2 pkg. active dry yeast
• 1/4 C. sugar
• 1 T. salt
• 3/4 C. wheat germ
• 1 1/2 C. zucchini milk, made by pureeing 1 /4 lbs. peeled zucchini (2 to 3 medium) in food processor or blender until smooth
• 1/4 C. apple juice concentrate, thawed
• 1/4 C. water
• 6 T. corn-oil margarine
• 1 C. liquid egg substitute.

Details

Servings 3

Preparation

Step 1

1. In a large mixer bowl, combine 3 cups flour, yeast, sugar, salt and wheat germ; mix well. in saucepan. heat zucchini milk, apple-juice concentrate, water and margarine until warm, between 120-130 degrees. Add with egg substitute to flour mixture. Blend at low speed; then beat 3 minutes at medium speed.

2. By hand gradually stir in enough of remaining flour to make a firm dough. Knead on floured surface until smooth, 5-8 minutes. Place in bowl sprayed with nonstick vegetables coating; turn so top gets coated. Cover and let rise in warm place until doubled, 1 1/2 hours.

3. Punch dough down, divide into 3 parts and shape into 3 loaves. Place in 8 by 4 inch loaf pans, sprayed with nonstick vegetable coating. Cover and let rise in warm place until double, 45 minutes. Bake at 375 degrees for 25 to 30 minutes until golden brown. Remove from pans and cool.