Frank's Recipes! Zucchini Nut and Raisin Bread 2 for ABM

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Zucchini Nut and Raisin Bread 2 for ABM

Serving Size : 12

3/4 cup zucchini, grated
2 teaspoons salt
1 1/2 teaspoons yeast, fast rise
-or-
2 teaspoons active dry yeast
3 cups bread flour
1/3 cup rolled oats
3 tablespoons cracked wheat, or equivalent
3 tablespoons powdered milk
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 tablespoons canola oil, * see note
2 Egg Beaters. 99% egg substitute, **see note
1/2 cup water, warmed
3/4 cup raisins, and or nuts

Put grated zucchini in a colander or strainer. Sprinkle with half the salt, let drain for 30 minutes, and squeeze dry. Add all ingredients except the raisins and/or nuts in the order suggested by your manual. Bake on regular, rapid or raisin bread cycle. Add raisins and/or nuts at middle of 2nd knead or at nut cycle.

Babysit your machine through the first knead cycle. More water or flour may be needed for correct dough composition. Add 1 tablespoon at a time to adjust.