Name: Harvest Vegetable Bread
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Mashed potatoes - 1 cup; Almond Breeze Original Unsweetened almondmilk - ¾ cup; Vegetable oil - ⅓ cup; Egg - 1; Shredded zucchini - ¾ cup; Minced sun-dried tomato (preferably smoked) - ⅓ cup; Sliced green onion tops - ⅓ cup; Flour, plus extra for kneading - 3 ½ cups; Baking powder - 1 ½ tablespoons; Salt - ½ teaspoon; Shredded Parmesan cheese - ½ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Harvest Vegetable Bread

1. Mashed potatoes - 1 cup

2. Almond Breeze Original Unsweetened almondmilk - ¾ cup

3. Vegetable oil - ⅓ cup

4. Egg - 1

5. Shredded zucchini - ¾ cup

6. Minced sun-dried tomato (preferably smoked) - ⅓ cup

7. Sliced green onion tops - ⅓ cup

8. Flour, plus extra for kneading - 3 ½ cups

9. Baking powder - 1 ½ tablespoons

10. Salt - ½ teaspoon

11. Shredded Parmesan cheese - ½ cup

How to cook deliciously - Harvest Vegetable Bread

1. Stage

Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.

2. Stage

Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.

3. Stage

Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.

4. Stage

Bake for 55 minutes or until a toothpick inserted into the center comes out clean.