Vegetable Bread

Cook vegetables together until tender. Force vegetables through a sieve, there should be 1 1/2 quarts of juice and pulp. Dissolve yeast in 1 cup of warm water. Add yeast to vegetable pulp. Add sugar, salt, and shortening. Add 5 cups of flour and stir until well blended. Allow batter to rest until light and full of bubbles (about 1 hour). Add remaining flour. Let dough rise until doubled in bulk. Knead for 8-10 minutes, and shape into 4 loaves. Rub each loaf with melted butter. Place loaves in loaf pans. Allow dough to rise again until double in bulk.Bake at 350 degrees for 45 to 50 minutes, or until top of bread is a golden brown and sounds hollow when tapped.


	\| home \| back to Recipes \| Vegetable Bread 1 c raw carrots 1 c canned peas 1 medium potato 1 qt of tomato juice 1 c of green beans 1 medium onion 3 sprigs of fresh parsley 2 yeast cakes 1/2 c shortening 1/4 c of sugar 3 tbs of salt About 12 1/2 c of all-purpose flour 1 c of lukewarm water Cook vegetables together until tender. Force vegetables through a sieve, there should be 1 1/2 quarts of juice and pulp. Dissolve yeast in 1 cup of warm water. Add yeast to vegetable pulp. Add sugar, salt, and shortening. Add 5 cups of flour and stir until well blended. Allow batter to rest until light and full of bubbles (about 1 hour). Add remaining flour. Let dough rise until doubled in bulk. Knead for 8-10 minutes, and shape into 4 loaves. Rub each loaf with melted butter. Place loaves in loaf pans. Allow dough to rise again until double in bulk.Bake at 350 degrees for 45 to 50 minutes, or until top of bread is a golden brown and sounds hollow when tapped. Recipe featured in Bread Daily on 9/20/01.