Vegetable Bread

from the kitchen of: Janeel Burningham
(5^th Ward, PL Leader)

 It is very moist and has a colorful confetti look inside.

It is great toasted or with cheese melted on a slice! Enjoy!

 


2 PACKAGES ACTIVE DRY YEAST        ½ CUP FINELY CHOPPED RED CABBAGE

½ CUP WARM WATER                              ½ CUP FINELY CHOPPED ONION

4 CUPS MILK, SCALDED                          ¾ CUP GRATED CARROT

4 TABLESPOONS SUGAR                         1/3 CUP FINELY CHOPPED CELERY

4 TEASPOONS SALT                                  ¼ CUP FINELY CHOPPED GREEN PEPPER

4 TABLESPOONS BUTTER                        ¼ CUP FINELY CHOPPED, PEELED CUCUMBER

3 EGGS, BEATEN                                        1/4 CUP ALFALFA SPROUTS    

13 TO 14 CUPS FLOUR                              1 CLOVE GARLIC, FINELY CHOPPED                                                        

• Combine hot milk, sugar, salt and butter.  Cool to lukewarm. Stir in beaten eggs. Add 6 cups of the flour, softened yeast and beat until well blended. Add finely chopped and grated vegetables.  Blend well. Add enough of the remaining flour to make a soft dough: mix well.  
•  Place dough in greased bowl, turning once to grease surface.Cover and let rise in warm place until double; about 1 ¼ hours.  Punch down.

• Cover and let rise again until double.  Punch down; divide into four portions. Shape each into a smooth ball; cover and let rest 10 minutes.

• Shape into loaves.  Place in 4 greased 9x5x4 inch loaf pans or make rounds and place on cookie sheets.  Cover and let rise until almost double.  
• Bake at 375 degrees for 35-40 minutes or until done.

• Brush tops of hot loaves with butter, if desired.  Makes four large delicious loaves.