Try this Cheesy Broccoli-Cauliflower Bread recipe, or contribute your own.

Still searching for what to cook ?

Name: Cheesy Broccoli-Cauliflower Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2/3 c Cheddar cheese, grated; 1/2 c Broccoli, chopped; 4 tb Vegetable oil; 1 1/2 ts Reg. or quick-rising yeast; 1 ts Lemon juice; 1/2 c Cauliflower, chopped; 2 c Bread flour; 1/4 c Water; 3 tb Green onion; 1 Egg white; 1/2 ts Lemon-pepper seasoning

Find the most delicious recipes here

INGREDIENTS

2/3 c Cheddar cheese, grated
1/2 c Broccoli, chopped
4 tb Vegetable oil
1 1/2 ts Reg. or quick-rising yeast
1 ts Lemon juice
1/2 c Cauliflower, chopped
2 c Bread flour
1/4 c Water
3 tb Green onion
1 Egg white
1/2 ts Lemon-pepper seasoning

Loaf

INSTRUCTIONS

All ingredients should be at room temperature. Place in pan in order suggested by machines 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. Posted by Jr Byers to the Fidonet Recipes echo 1-98 Posted to MM-Recipes Digest by "Rfm" on Sep 07, 98

NOTES

Alert editor

Cheesy Broccoli-Cauliflower Bread

2/3 c Cheddar cheese, grated
1/2 c Broccoli, chopped
4 tb Vegetable oil
1 1/2 ts Reg. or quick-rising yeast
1 ts Lemon juice
1/2 c Cauliflower, chopped
2 c Bread flour
1/4 c Water
3 tb Green onion
1 Egg white
1/2 ts Lemon-pepper seasoning

All ingredients should be at room temperature.  Place in pan in order  suggested by machines 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.    Posted by Jr Byers to the Fidonet Recipes echo 1-98    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Sep  07, 98

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Loaf (1098g)
Recipe Makes: 1 Loaf

Calories: 3904
Calories from Fat: 727 (19%)

Amt Per Serving		% DV

	Total Fat 80.8g	108 %
	Saturated Fat 21.2g	106 %
	Monounsaturated Fat 34.2g
	Polyunsanturated Fat 18.7g
Cholesterol 79.5mg		24 %
Sodium 544.5mg		19 %
Potassium 1078.2mg		28 %
Total Carbohydrate 649g		191 %
	Dietary Fiber 22g	88 %
	Sugars, other 626.9g
Protein 129.5g		185 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3904

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe