Recipe: 23 Bread Recipes

Here's a site for starters and a few recipes.

http://www.ziva.com/zbread.htm

Joe

ONION BREAD
1 egg white
1 pkg. dry yeast
1 tsp. sugar
1 1/2 tsp. salt
3 to 3 1/4 c. unsifted flour
1 tbsp. oil
1 c. lukewarm water
6 slices bacon
2 med. onions, sliced
1/2 tsp. salt
Pepper
1 egg yolk
1 c. sour cream
Mix yeast and sugar in water, let set until foamy. Beat egg white, add yeast mixture, 1 1/2 teaspoons salt and oil. Mix in flour to make a stiff dough, knead. Place dough in greased bowl and turn to grease top, let rise 1/2 hour. In the meantime prepare topping. Cut bacon into small pieces, fry until fat is translucent. Add onions and fry until limp. Sprinkle with salt and pepper and remove from heat. Punch down dough and press into a lightly greased 12 inch pizza pan. Sprinkle onions and bacon on top. Bake in a 400 degree oven 20 minutes. Blend egg yolk and sour cream. Pour over onions and bacon, bake 10-15 minutes or until golden and sour cream is set. Serve warm. Serves 8.

KRAUT BREAD
2 pkgs. dry yeast
1 1/2 c. milk
2 tsp. salt
2 eggs
3/4 c. warm water
1/2 c. sugar
1/2 c. shortening
5 c. flour
FILLING:
1 lb. lean hamburger
1 med. head cabbage, shredded
6 onions, med., chopped
1 tsp. salt
1/8 tsp. pepper
1 tbsp. oleo
Soften yeast in warm water. Scald milk. Put in large bowl. Add sugar, salt, shortening. Cool to lukewarm. Add 2 cups flour; mix well. Add eggs and beat well. Add softened yeast and rest of flour. Mix until smooth. Cover and let rise until doubled. Punch down and let rise 10 minutes. Turn out on floured board. Roll out half of the dough and cut in 3 inch circles. Spoon about 2 tablespoons beef mixture onto center of dough. Bring sides to center and pinch dough to seal. Place bundles seam side down on greased baking sheet. Let rise in warm place for 45 minutes or until double. Bake in oven at 375 degrees about 18 minutes or until golden brown. Before eating make a slit on top of each one, and add about 1/2 teaspoon butter. In heavy kettle (Dutch oven) brown beef; medium heat. Drain off fat. Stir in cabbage and onions, salt and pepper. Cook slowly, stirring often. Mix well, let cool. Fill as shown in directions for crust, in part 1. Makes 20-24 depending on size.

REUBEN BREAD
3 1/4 c. flour
1 tbsp. sugar
1 tsp. salt
1 pkg. Rapid Rise yeast
1 c. hot water (125-130 degrees)
1 tbsp. butter, softened
1/4 c. Thousand Island dressing
6 oz. corned beef
1/4 lb. Swiss cheese
1 (8 oz.) can sauerkraut, well drained
1 egg white, beaten
Caraway seeds (opt.)
Set aside 1 cup flour. In large bowl mix remaining sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. On greased baking sheet, roll dough to 14"x10". Spread dressing down center 1/3 of dough length. Top with layers of beef, cheese and sauerkraut. Make cuts from filling to dough edges at 1" intervals along sides of filling. Alternating sides, fold strips at an angle across filling, cover. Place large shallow pan on counter, half fill with boiling water. Place baking sheet over pan; let dough rise 15 minutes. Brush dough with egg white, sprinkle with caraway seed, if desired. Bake at 400 degrees for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftovers; reheat to serve.

SAUSAGE BREAD
3 c. all purpose flour
2 c. hot water
2 (1/4 oz.) pkg. active dry yeast
1 tbsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 1/2 lb. sweet Italian sausage
Place flour into bowl and set aside. Place the hot water into a bowl and add the yeast. Stir well until the yeast is melted. Pour the mixture into the flour. Add the remaining ingredients except the sausage. Mix well. Remove to a floured area of board and knead for 5 minutes. Return to bowl, cover with a clean clot and set aside to a warm place for 1 hour. Remove from bowl and knead again for 5 minutes. Return to bowl, cover with clean cloth and set in warm place into a large bowl separating with fingers. Divide into 2 equal parts. Preheat the oven to 375 degrees. Remove the dough and divide into 2 equal parts. Using a rolling ping, roll out first part dough, making it about 15 inches in diameter. Repeat to second dough. Spread sausage on dough, then repeat to second piece of dough. Fold over to form a roll with the dough. Place into a 16 inch pan and bake for 30-35 minutes. Makes 2 loaves.

COTTAGE CHEESE DILL BREAD
1 pkg. active dry yeast
1/4 c. warm water
1 c. creamed cottage cheese, heated to lukewarm
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 egg, unbeaten
1 tbsp. butter (or margarine), melted
2 tsp. onion, minced
2 tbsp. sugar
2 1/4 c. all-purpose flour
Dissolve yeast in the 1/4 cup warm water until bubbly. In large mixing bowl, combine remaining ingredients and beat well. Stir in yeast liquid and beat again. Let rise in a greased bowl until doubled in size. Punch down. Put in 2 small greased loaf pans or one 9 x 5 x 3 inch pan. Let rise again for 45-50 minutes or until almost doubled in volume. Bake in preheated 350 degree oven for 30-40 minutes until golden brown. Remove from pans and brush with some melted butter or margarine. Alternative Method: Allow dough to rise in a greased casserole until doubled, about 1 1/2 hours and bake without a second rising.

CHEDDAR PEPPER BREAD
1 pkg. active dry yeast
1/4 c. warm water
2 1/3 c. flour
2 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1 c. sour cream
1 egg
1 c. grated sharp Cheddar cheese
3/4 tsp. freshly ground black pepper
In large mixing bowl, dissolve yeast in warm water (110 degrees). Add 1 1/3 cups of the flour, sugar, salt, baking soda, sour cream and egg; blend 1/2 minute on low speed scraping bowl frequently. Beat 2 minutes on high speed. Stir in remaining flour, cheese and pepper. Mix thoroughly. Divide batter into two well greased 1 pound coffee cans. Let rise approximately 1 hour, or until double in bulk. Bake at 350 degrees for 40 minutes. Remove immediately from cans and cool slightly before slicing.

LEMON CARROT BREAD
3/4 c. water
1 1/2 c. grated carrot
3 tbsp. sugar
3 pkgs. dry yeast or 2 1/2 oz. cake yeast
1 1/2 c. milk
1/2 c. brown sugar
2 tbsp. grated lemon zest
1/4 tsp. salt
1/2 c. oil
7 to 9 c. white flour
Simmer the carrots in water for a few minutes. Let cool and when it is lukewarm, proof the yeast in the cooking water with sugar, then combine it with the milk, lemon zest, salt and oil. Work in the flour until the dough balls up and you can knead it without sticking. Rise the dough in a covered bowl that has been lightly oiled. When doubled, turn the dough out and knead it again for about 10 minutes. Then divide and shape the loaves, put into greased baking pans and bake at 375 degrees for about an hour. This is a very moist bread, so check carefully to see that it is done. If you question it at all, it is advisable to bake the bread for 5 or 10 minutes more. Makes 2 loaves.

SPINACH BREAD
--CRUST:--
4 c. flour
1 tsp. salt
1 1/2 c. hot water
1 pkg. granulated yeast
1/4 c. olive oil
--FILLING:--
2 bags fresh spinach, cleaned, diced & coarsely chopped
1/4 c. olive oil
1 c. Parmesan cheese
2 tbsp. minced garlic or garlic powder (or to taste)
2 tbsp. dried Italian Seasoning
Crust: Place flour and salt in a large bowl. Combine hot water (not boiling), oil, yeast in measuring cup with fork or whisk. Add to flour mixture and mix well. If dough is dry, add water as necessary. If too sticky, add flour, one tablespoon at a time. Knead until dough forms a ball. Leave in bowl in warm place to rise, covered. Divide dough in half. Roll each half into rectangle about 10-15 inches. Brush dough with olive oil and sprinkle each half with Parmesan cheese, garlic and Italian seasoning. Cover each half with spinach and roll tightly. Tuck ends under and brush top with oil. Bake at 400 degrees for about 20-25 minutes until golden on greased cookie sheet. Let cool about 20 minutes before slicing.

THREE-CHEESE BREAD
2 pkg. active dry yeast
8 1/2 tsp. sugar
2 tsp. salt
2 c. whole wheat flour
2 c. white flour
1 1/2 c. lowfat milk
1 tbsp. butter
1/2 c. shredded Cheddar cheese
1/2 c. shredded Swiss
1/2 c. fresh grated Parmesan
Mix yeast, sugar and salt with 2 cups flour. Heat milk and butter to approximately 125 degrees (almost hot). Add to dry ingredients. Blend well (don't over mix). Stir in cheeses, and add rest of flour until batter is stiff. Cover bowl and place in warm place to rise for 1 hour. Punch down batter and place into well-greased 9 inch loaf pan. Bake at 350 degrees for 45 minutes. Lay a piece of foil over loaf (do not seal) and bake for another 15 minutes. Bread is done if it sounds hollow when tapped with flat side of a knife blade. Remove from pan immediately and cool on rack.

MAMA MYRA'S SAUSAGE BREAD
--DOUGH:--
1 pkg. yeast
1 c. warm water
3 c. flour
1/2 tsp. salt
2 tbsp. Oil
--FILLING:--
8 oz. shredded Mozzarella cheese
1 1/2 lb. hot sausage
2 eggs, beaten
1/4 c. grated Romano or Parmesan cheese
--GLAZE:--
1 egg white
1 tsp. water
Soften yeast in a little warm water in a food processor. Add flour, salt, water, and oil. Process until it forms a ball. Cover; set aside in a warm place to rise 1 hour. Fry sausage without casing while dough is rising. Drain well. Beat egg and mix with cheeses. Attach two large pieces of aluminum foil to form a square. Coat with a small amount of oil and sprinkle with flour. Pat dough with flour. Roll out on foil with a rolling pin so it looks like a pizza. Sprinkle with filling evenly. Roll up like a jelly roll and pinch closed. Brush on glaze. Let rise 1/2 hour. Bake on cookie sheet, 350 degrees, for 45 minutes.

NATURE BREAD
2 pkgs. dry yeast
2 1/4 c. warm water
1 c. raisins
3/4 c. wheat germ
3/4 c. shredded carrots
2/3 c. dry milk
1/3 c. molasses
1/3 c. oil
3 tbsp. sugar
1 tbsp. salt
2 1/2 c. whole wheat flour
3 1/2 - 4 c. flour
Dissolve yeast in water in large bowl. Stir in raisins, wheat germ, carrots, milk, molasses, oil, sugar, salt, whole wheat flour and 1 cup regular flour. Beat with spoon 1 minute. Stir in 1 1/2 cups flour to make stiff dough. Knead until smooth (10 minutes) working in additional flour. Cover and let rise 2 hours. Punch down, divide in half. Put in bread pans (greased). Cover and let rise 1 1/2 hours. Bake at 350 degrees 30-40 minutes.

SOUPER DOOPER BREAD
2 pkg. dry yeast dissolved in 1/2 c. water (110 degrees) with
1 tbsp. sugar
1 pkg. dry onion soup mix
1 c. warm water
8 tbsp. butter, melted and cooled to tepid
3 1/2 to 4 c. sifted flour
1 c. grated cheddar cheese
When yeast is dissolved, stir in dry soup mix, 1 cup water, butter and 2 1/2 cup flour. Beat until well blended. Add about 1 cup flour to produce a sticky and workable dough. Turn out onto floured board and let rest while you clean and butter bowl. Knead 10 minutes, adding flour if needed. Return to bowl, cover and let rise in a warm place until double in bulk, about 1 hour. Beat down dough, knead a few minutes, and form into buttered baking pan about 9 inch square. Cover and let rise in warm place until double again, about 30 to 45 minutes. Put grated cheese on top. Bake at 400 degrees for 30 to 35 minutes. Cool a few minutes, remove.

NATURE BREAD
2 pkgs. active dry yeast
2 1/4 c. lukewarm water
1 c. raisins
3/4 c. wheat germ
3/4 c. shredded carrots
2/3 c. Carnation instant nonfat dry milk
1/3 c. molasses
1/3 c. oil
3 tbsp. sugar
1 tbsp. salt
2 1/2 c. whole wheat flour
3 1/2 to 4 c. all-purpose flour
Melted butter
Dissolve yeast in water in large bowl. Stir in raisins, wheat germ, carrots, non-fat dry milk, molasses, oil, sugar, salt, whole wheat flour, and 1 cup all-purpose flour. Beat vigorously with wooden spoon 1 minute. Stir in about 1 1/2 cups all-purpose flour to make a stiff dough. Turn out on floured surface. Knead until smooth and elastic, working in additional flour, about 10 minutes. Place in well-buttered bowl, brushing top with butter. Cover, let rise in warm place until doubled in bulk, about 2 hours. Punch down, divide in half. Roll each portion into 8 x 12 inch rectangle. Roll up, tuck ends under and seal. Place in two buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes. Cover, let rise until double in bulk, about 1 1/2 hours. Bake in moderate oven at 350 degrees for 30 to 40 minutes. Remove from pans. Cool on wire racks. Brush tops with butter while still hot. Makes 2 loaves.

PEPPERONI BREAD
6 c. flour
1 env. dry yeast
1/2 tsp. salt
1 3/4 to 2 c. water
3 tbsp. salad oil
Pepperoni
Provolone cheese
Add salt to flour. Dissolve yeast in water. Add oil to water and yeast. Mix into the flour and knead until smooth. Add more water if necessary. Let rise in warm place for 1 1/2 to 2 hours. Roll out thin; cover with pepperoni and cheese. Bake for 20-30 minutes at 350-375 degrees.

GARLIC LOVER'S BREAD
1 tbsp. unsalted butter
10 garlic cloves, minced
1 1/2 c. milk
1 lg. egg, room temperature
2 tbsp. olive oil or melted unsalted butter
2 tsp. salt
1 pkg. active dry yeast
1 c. whole wheat flour
3 3/4 c. unbleached white flour
Cornmeal for dusting pan
1 egg beaten with 1 tbsp. milk
Melt 1 tablespoon butter over low heat in small saucepan. Stir in garlic and cook for a few minutes, stirring constantly until garlic is softened. Pour in milk, remove the pan from the heat and let sit 3-5 minutes. Transfer to a large mixing bowl. Pour 1/4 cup lukewarm water into a small bowl and stir in yeast. Set aside for 5 minutes to dissolve. Stir the yeast mixture into the milk, then stir in whole wheat flour and 1 cup white flour. Beat vigorously with a wooden spoon for 1 minute. Cover with plastic wrap, set in a warm, draft free spot for 30 minutes, or until doubled. Beat in egg, oil or butter and salt. Stir in enough of the remaining white flour, about 1/2 cup at a time, to make kneadable dough. Turn the dough out onto a floured surface and knead for 8 minutes, using more flour as necessary to keep the dough from sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat the surface with oil. Cover with plastic wrap and set aside in a warm draft-free spot until doubled in bulk, about 1 1/2 hours. Lightly grease a 9 inch cake pan and sprinkle it with cornmeal. Punch the dough down and divide it into 6 even portions. Knead each one into a smooth ball. Lay 1 ball in the middle of the pan and space the other balls evenly around it. Cover with plastic wrap and let rise about 1 hour or until doubled. Preheat the oven to 400 degrees. Brush the loaf with egg wash and bake for about 30 minutes, until it is well browned on all sides and the bottom of the loaf gives a hollow sound when tapped. Transfer to a rack to cool. Makes 1 loaf.

HOME MADE BREAD THAT CAN BE ALTERED FOR ANY FLAVOR
3 c. flour, unbleached
2 tbsp. sugar
2 tsp. salt
2 tbsp. butter, melted or at room temperature
1 1/4 c. water to 102 to 104 degrees
1 oz. yeast (Fleischmann's Rapid Rise works well)
Add all dry ingredients to a large bowl. Mix well. Add the room temperature butter. Mix in well. Add the yeast to the water and dissolve. Let this sit for about 5 minutes. Add to the flour mixture. Knead until all is mixed well. Add more flour if the dough ball is too soft and sticks to your fingers. When all is mixed and the dough ball stays together without sticking cover and let rise until double in size. Knead again and let the dough rise until double. Knead again and let rise in a well-greased bread pan. Place in a preheated 425 degree oven until top begins to turn brown. Reduce the heat to 375 degrees and bake until a dull thump is heard when tapping the top. Remove from oven and let cool. Serves 15. NOTE: In place of the water, you can use a dark beer. You can also add garlic, herbs, cheese, etc. in the amount of 2 tablespoons. You can use one or all of the above additions per loaf. The above recipe makes 1 loaf.

BULGAR HONEY BREAD
1 1/2 c. uncooked bulgar wheat (may have to get at health food store)
4 1/2 c. boiling water
3/4 c. honey
3 tbsp. cooking oil
1 1/2 tsp. salt
3 pkgs. active dry yeast
3/4 c. warm water
10 c. flour
Combine bulgar, boiling water, honey, oil and salt in large bowl. Cool to lukewarm. Add yeast to warm water and let stand a few minutes. Stir to dissolve. Add to bulgar-honey mixture. Blend in flour in 3 parts beating after each addition until dough leaves sides of bowl. (Dough will be soft.) Turn onto lightly floured surface. Knead until smooth, elastic and does not stick when punched with fingers (about 5 minutes). Place in greased bowl turning to grease all sides. Cover with waxed paper and then a towel. Let rise in warm place until double in bulk (about 2 hours). Punch down and divide dough in half. Shape into loaves. Place in greased 9x5x3 loaf pans. Cover and let rise until doubled (about 1 hour). Bake at 350 degree oven 45-50 minutes.

TOMATO BREAD
2 c. tomato juice
1/2 c. tomato sauce
2 tbsp. butter or olive oil
6 to 6 1/2 c. unbleached flour
2 scant tbsp. dry yeast
3 tbsp. sugar
1 tsp. salt
1/2 tsp. dried sweet basil
3/4 tsp. dried oregano
q/4 tsp. ground rosemary
1/4 tsp. dried fennel
1 sm. clove garlic, crushed
Heat tomato juice, sauce and butter or oil to 120 degrees. In a large bowl, combine 3 cups of the flour with the yeast, sugar, salt, basil, oregano, rosemary and fennel; add wrmed tomato mixture. Mix with dough hook (or by hand) for 3 minutes or 300 strokes, scraping sides of bowl frequently. Add 3 to 3 1/2 cups of flour and turn out onto floured board to knead. When dough is firm enough to handle, add enough additional flour so dough is not sticky and knead well. Place dough in greased bowl, cover and let rise in a warm place until doubled, about an hour. Punch down, let rest for 15 minutes and shape into two large loaves. Place in greased bread pans, cover loosely and let rise until nearly double, about 45 minutes. Bake at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 30 minutes or until loaves sound hollow when tapped. Remove from pans and cool on rack. Tastes great sliced and toasted in oven topped with pepperoni, green olives and cheese. 2 loaves.

HERB BREAD
2 pkgs. yeast
1/2 c. warm water (105-115 degrees)
1 tbsp. honey
3 c. milk
1/4 c. + 1 tbsp. olive oil
1/4 c. honey
2 tbsp. butter or margarine
1 tsp. dried parsley flakes
1 tsp. dried whole oregano
1 tsp. celery flakes
1/2 tsp. onion flakes
1/4 tsp. dried whole thyme
8 - 8 1/2 c. unbleached flour
1 c. whole wheat flour
1 1/2 tsp. salt
Dissolve yeast in warm water; stir in 1 tablespoon honey and set aside. Combine next 10 ingredients in a medium saucepan; heat slowly to 105 degrees. Stir in yeast mixture. Combine flour and salt in a large mixing bowl; add milk mixture. Stir until all dry ingredients are moistened. (Dough will be sticky.) Turn dough out onto a heavily floured surface and knead 4 to 5 minutes or until smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts, 50 minutes or until doubled in bulk. Punch dough down and turn out onto a floured surface. Let dough rest 5 minutes. Knead dough 3 to 4 times. Divide dough into thirds and shape each third into a loaf. Place loaves in three greased 9"x5"x3" loaf pans. Cover and let rise in a warm place, 85 degrees, free from drafts, 30 minutes or until doubled in bulk. Bake at 350 degrees for 45 minutes or until loaves sound hollow when tapped. Remove loaves from pan and cool on wire racks. Yield: 3 loaves.

100% WHOLE WHEAT VEGETABLE BREAD
1/2 c. warm water
2 tbsp. dry yeast
1/2 c. cooking oil
2 eggs
1 can evaporated milk
1 stalk celery
2 lg. carrots
2 inch wedge cabbage
3 tbsp. honey
1 tbsp. salt
6 c. whole wheat
Grind 6 cups of whole wheat on fine. While it is grinding, pour warm water and yeast into mixing bowl. Put cooking oil, eggs, canned milk, celery, carrots, cabbage and honey into blender and liquidize thoroughly. Pour this liquid into mixing bowl with yeast. Add flour and salt and knead for 10 minutes. Form into loaves and place in 3 oiled pans. Let rise until not quite doubled in bulk. Don't let it get too light. Bake 45 minutes at 350 degrees. Very tender and fine-textured!

GARDEN GATE BREAD
1/3 c. sugar
1/3 c. oil
1 tsp. sage
1/2 c. grated carrots
2 cloves garlic or 1/8 tsp. powder
1 tbsp. salt
2 c. boiling water
1/2 tsp. thyme
1/4 c. grated celery
2 tbsp. onion or onion juicePART II:
1/4 c. lukewarm water
2 pkgs. dry yeast
1 tsp. sugar
Put ingredients in Part II into 1 cup measurer. Let stand until contents reach the top of cup. Add to the ingredients in Part I plus 2 beaten eggs and stir well. Add flour, approximately 7 or 8 cups. Let raise and divide into 3 loaves. Punch with fork. Let raise. Bake at 350 degrees.

VEGETABLE GARDEN BREAD
1 pkg. active dry yeast
1/3 c. warm water
1 can (5 oz.) evaporated milk
1/4 c. cooking oil
1 egg
3/4 c. coarsely chopped cabbage
1 carrot, cut up
1/4 c. sliced celery
1/4 c. snipped parsley or 2 tbsp. dry parsley
2 tbsp. honey
1 tsp. salt
3 c. whole wheat flour
1 1/4 c. all-purpose flour
In a large bowl dissolve yeast in water. In blender container or food processor bowl, combine milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt. Cover and blend until smooth; add to yeast mixture. Stir in whole wheat flour and as much all-purpose flour as you can. On lightly floured surface, knead in remaining flour to make a stiff dough that is smooth and elastic. Shape into ball. Place in greased bowl. Cover; let rise until double (1 1/2 hours). Punch down; divide in half, let rest 10 minutes. Shape dough to loaves. Place on greased baking sheet. Cover and let rise 30 minutes. Bake at 350 degrees for 30 minutes or until done. If necessary, cover with foil last 10 minutes to prevent overbrowning.

ONION BREAD
1 pkg. yeast
1 tsp. salt
2 c. flour
Olive oil
1 c. whole wheat flour
1 tbsp. cornmeal
1 med. red onion
2 tbsp. grated Parmesan cheese
1 tsp. dried rosemary
1/4 tsp. black pepper
1/4 c. thinly sliced dried tomatoes
In a large bowl combine yeast, salt, and 1 cup flour. In 1 quart saucepan over medium heat, heat 2 tablespoon olive oil and 1 cup water until very war. With mixer on low speed, beat liquid into dry ingredients until blended only. Increase speed to medium, beat for 2 minutes. Stir in whole wheat flour. Knead dough 8 minutes. Work in 1/2 cup flour. Cover and let rest for 15 minutes. Grease 13 x 9 inch pan. Sprinkle with cornmeal. Pat dough in pan into corners. Cover; let double 30 minutes. Slice onion. Cook in 1 tablespoon olive oil until tender. Make finger print indentation in dough. Drizzle with 1 tablespoon olive oil. Top with onion, Parmesan, rosemary, and pepper. Bake 20-25 minutes at 400 degrees. Sprinkle with tomatoes.

VEGETABLE BREAD
1 c. carrots
1 c. canned peas (I use frozen)
1 potato, med.
1 qt. tomato juice
1 c. green beans, canned
1 onion, med.
3 sprigs parsley
2 yeast cakes
1/2 c. shortening
1/4 c. sugar
3 tbsp. salt
12 1/2 c. flour (approximately)
Cook vegetables together until tender. Force vegetables through a sieve. There should be 1 1/2 quarts juice and pulp. Dissolve yeast in 1 cup lukewarm water. Add yeast to vegetable pulp. Add sugar, salt and shortening. Add 5 cups flour and stir until well blended. Let batter work until light and full of bubbles (about 1 hour). Add remaining flour and knead. Let rise until double in bulk. Knead 10 minutes and shape into 4 loaves. Rub each loaf with melted butter. Let rise again until double in bulk. Bake for 45 to 50 minutes in a 350 degree oven. Makes 4 loaves.