2 tb oil
2 tb honey
1/2 c cottage cheese
1 c grated carrot
1 1/2 ts dill weed
1/2 ts mustard
1 ts orange zest
1 ts salt
2/3 c whole wheat flour
1 1/3 c bread flour
1 1/2 ts reg. or quick-rising yeast
All ingredients should be at room temperature. Place in pan in order
suggested by machine’s manual.
Because the moisture content of vegetables varies a lot, it is
important to watch the amount of liquid used. Do not add any extra
liquid until the machine has kneaded long enough to extract liquid
from the vegetables. At first, the dough appears dry, even crumbly,
but it is easy to see the vegetables begin to release their moisture
and the dough ball form. If a soft, round, slightly tacky ball has
not formed near the end of kneading, more liquid can be added one
tablespoon at a time.
Yields
1 loaf