Breakaway Vegetable Bread Recipes

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GARDEN VEGETABLE BREAD



Garden Vegetable Bread image

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

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts :

BREAKAWAY BISCUIT BREAD



Breakaway Biscuit Bread image

I have even added grated cheddar cheese in this too, use more or less bacon if desired and use more onion if you so wish to, please use only butter it tastes better --- this is wonderful to serve at the table if you have company over for dinner.

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

3 (10 ounce) tubes refrigerated buttermilk biscuits (Pillsbury is good!)
1/2 cup butter, melted (no subs!)
1/2 lb bacon, cooked and crumbled
1/2 cup parmesan cheese
1 small onion, finely chopped
1 small green pepper, finely chopped

Steps:

  • Set oven to 350 degrees.
  • Lightly grease a 10-inch tube pan.
  • Cut biscuits into quarters (4 pieces, use a scissors to make it easier!).
  • Dip all pieces lightly in melted butter to coat.
  • Place one-third of the biscuits all around into bottom of prepared pan.
  • Sprinkle with half of the bacon, Parmesan cheese, onion and green pepper over the biscuits.
  • Repeat.
  • Top with last third of dipped biscuits.
  • Bake for 40-45 minutes.
  • Delicious.

Nutrition Facts : Calories 803, Fat 53.9, SaturatedFat 21.7, Cholesterol 73.7, Sodium 2120, Carbohydrate 64.3, Fiber 2.5, Sugar 12.4, Protein 16.8

VEGGIE PULL-APART BREAD



Veggie Pull-Apart Bread image

A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. -Christi Ross, Guthrie, Texas

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

1/2 cup water
1/2 cup sour cream
1 tablespoon butter
3 tablespoons sugar
1-1/2 teaspoons salt
3 cups all-purpose flour
1-1/2 teaspoons active dry yeast
VEGETABLE MIXTURE:
1/2 cup butter, cubed
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped green onions
6 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
Ranch salad dressing, optional

Steps:

  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed., When cycle is completed, punch down dough and let rest, covered, 10 minutes. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery and pepper; cook and stir until crisp-tender. Stir in green onions. Transfer to a bowl; cool slightly. Stir in bacon and cheese., Divide and shape dough into 24 balls; roll in vegetable mixture and place in a greased 10-in. fluted tube pan., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with ranch dressing.

Nutrition Facts : Calories 289 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 507mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

BREAKAWAY VEGETABLE BREAD



Breakaway Vegetable Bread image

Provided by linda mcdougal

Categories     Savory Breads

Number Of Ingredients 6

3 can(s) refrigerated buttermilk biscuits
1/2 c butter, melted
1/2 lb bacon, cooked and crumbled
1/2 c grated parmesan cheese
1 small onion, finely chopped
1 small green pepper, finely chopped

Steps:

  • 1. Cut biscuits into quarters; dip each piece in butter, and layer one-third in a lightly greased 10-inch bundt pan.
  • 2. Sprinkle with half each of bacon, cheese, onion and green pepper.
  • 3. Repeat layers until all ingredients are used, ending with biscuits.
  • 4. Bake at 350 degrees for 40 to 45 minutes.

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