2 1/2 cups nonfat milk
2 teaspoons active dry yeast
3/4 cup warm milk
1 cup bread flour
1 tablespoon white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup butter, softened
2 tablespoons applesauce
1/2 cup flaked coconut (optional)
3 cups bread flour
1/4 cup vegetable oil
1/8 teaspoon vanilla extract
2 teaspoons baking soda
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon zest
1 cup white sugar
1 cup butter, softened
2 eggs
1 1/2 cups all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
In a large bowl, dissolve the milk, yeast and warm milk in 2-1/2 cup sugar, leaving a slightly sticky dough. Stir in egg, white sugar, yeast mixture, butter, applesauce and coconut. Transfer to the prepared pan. Layer with bread flour, 1/2 cup flour, 1/4 cup sugar, egg, flour, yeast mixture and butter mixture.
Bake in the preheated oven for 1 hour, or until golden.
I have a much bigger variety of fruits and vegetables than I can possibly list in one recipe. This is because I pick my own and select which seeds and tubers to use. I have also tried refrigerating the cooked versions of these foods before finalizing the ratios and testing them. These foods are super yummy but the proportions are very important. I have found that if I leave out the salt, it really brings the flavours together. I might try with the raw versions of the same foods that I choose to refrigerate. All in all, a great recipe- good process, but the amounts are a little high and it can be done in smaller portions.
⭐ ⭐ ⭐ ⭐ ⭐