3/4 c Water reserved from steamed
-asparagus (or other
-vegetable), cooled
1 1/2 tb Vegetable oil
1 1/2 tb Honey
1/2 ts Salt
1 tb Dried vegetable flakes
2 1/4 c Bread flour
1 1/2 ts Yeast
I had very good luck today adapting a white bread recipe from “The Bread
Machine Cookbook II” by Donna German. I had steamed some wonderful fresh
asparagus last night and wanted to make use of the greenish steaming water.
I let it cool and used it for the water in the original recipe, plus added
about a tablespoon of dried vegetable flakes. The bread got rave reviews at
breakfast today. even my 6-year-old son, who normally finds flecks of
anything in his food highly suspicious, said it was delicious. This recipe
is for a “medium” loaf. It rises very nicely and made a light, sweet crust.
Add all ingredients in order listed above. Be careful to avoid letting
yeast get wet if you are using a timer for overnight baking.
Yields
1 Servings