Zucchini, Nut and Raisin Bread

Categories: None

Serves: 24 Servings

Ingredients:

---Small Loaf; (1 Pound)---
1/2 c Zucchini; Grated
1 1/2 ts Salt
1 1/4 ts Active Baker's Yeast
2 c Bread Flour
1/4 c Rolled Oats
2 tb Wheat; Cracked
2 tb Powdered Milk
3 tb Sugar
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Vegetable Oil
1 Egg
1/3 c Water
1/2 c Raisins; And/Or Nuts
---Large Loaf; (1 1/2
-Pound)---
3/4 c Zucchini; Grated
2 ts Salt
2 ts Active Baker's Yeast
3 c Bread Flour
1/3 c Rolled Oats
3 tb Wheat; Cracked
3 tb Powdered Milk
3 tb Sugar
1 1/2 ts Cinnamon
3/4 ts Nutmeg
3 tb Vegetable Oil
1 Egg
1 Egg Yolk
1/2 c Water
3/4 c Raisins; And/Or Nuts

Instructions:
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"
on Jan 3, 1998

Previous: Zucchini, Leek, and Chevre Tart in Wild Rice Crust | Next: Zucchini-And-Basil Filo