Veggie Loaves

Name: Veggie Loaves
Ingredients: 2 tablespoons active dry yeast; 1/2 cup warm water (110° to 115°); 2 cups milk; 1/3 cup vegetable oil; 2 egg whites; 3 tablespoons honey; 2 cups chopped cabbage; 2 large carrots, sliced; 1 large celery rib, cut into chunks; 1/2 cup cornmeal; 1 tablespoon salt; 5 to 6 cups whole wheat flour

12 ingredients

3 steps

Ingredients

2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups milk
1/3 cup vegetable oil
2 egg whites
3 tablespoons honey
2 cups chopped cabbage
2 large carrots, sliced
1 large celery rib, cut into chunks
1/2 cup cornmeal
1 tablespoon salt
5 to 6 cups whole wheat flour

Directions

1

In a bowl, dissolve yeast in warm water. In a blender or food processor, combine the milk, oil, egg whites, honey and vegetables. Cover and process until smooth. Add cornmeal, salt and vegetable mixture to yeast mixture; mix well. Stir in enough flour to form a stiff dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Do not let rise. Divide in half. Shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
3

Bake at 350° for 35-40 minutes or until browned. Remove from pans to wire racks to cool. Store in the refrigerator.