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Garden Vegetable Bread

0 | 0 Reviews
Total Time:Prep: 10 min. Bake: 3 hours

By Taste Of Home Editorial Team

Recipe by Jean Moore, Pliny, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Bread Machine Timer

We recommend you do not use a bread machine's time-delay feature for this recipe.
TEST KITCHEN APPROVED

Garden Vegetable Bread

0 | 0 Reviews Add your review
Yield:1 loaf (16 slices)
Prep:10 min
Cook:3 hours
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Ingredients

  • 1/2 cup warm buttermilk (70° to 80°)
  • 3 tablespoons water (70° to 80°)
  • 1 tablespoon canola oil
  • 2/3 cup shredded zucchini
  • 1/4 cup chopped red sweet pepper
  • 2 tablespoons chopped green onions
  • 2 tablespoons grated Romano or Parmesan cheese
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 cup old-fashioned oats
  • 2-1/2 cups bread flour
  • 1-1/2 teaspoons active dry yeast
Text Ingredients
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Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
  2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
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