Zucchini, nut and raisin bread

24 Servings

Ingredients

Quantity Ingredient
---Small Loaf; (1 Pound)---
½ cup Zucchini; Grated
1½ teaspoon Salt
1¼ teaspoon Active Baker's Yeast
2 cups Bread Flour
¼ cup Rolled Oats
2 tablespoons Wheat; Cracked
2 tablespoons Powdered Milk
3 tablespoons Sugar
1 teaspoon Cinnamon
½ teaspoon Nutmeg
2 tablespoons Vegetable Oil
1 Egg
⅓ cup Water
½ cup Raisins; And/Or Nuts -Large Loaf; (1 1/2 Pound)---
¾ cup Zucchini; Grated
2 teaspoons Salt
2 teaspoons Active Baker's Yeast
3 cups Bread Flour
⅓ cup Rolled Oats
3 tablespoons Wheat; Cracked
3 tablespoons Powdered Milk
3 tablespoons Sugar
1½ teaspoon Cinnamon
¾ teaspoon Nutmeg
3 tablespoons Vegetable Oil
1 Egg
1 Egg Yolk
½ cup Water
¾ cup Raisins; And/Or Nuts

Directions

1. Put grated zucchini in colander or strainer. Sprinkle with half the salt, let drain 30 minutes, squeeze dry.

2. Add all ingredients except the raisings and/or nuts in the order suggested by your bread machine manual. Process on basic bread cycle according to manufacturer's directions.

3. At beeper (or end of first kneading) add raisins and/or nuts. Let loaf cool before slicing.

Posted to Bakery-Shoppe Digest V1 #487 by "Terry Van Kirk" <tvankirk@...> on Jan 3, 1998

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