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Using Fruits & Vegetables in Breads

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 07 Jun 2015 13:25:43 -0700
v115.n022.3
Using fruits & vegetables in bread making

Fruits and vegetables can be added to bread to enhance the flavor and 
create a moister texture.

Fruits can be used fresh or dried or as purees or juices to add 
complementary flavors to breads. Combinations of fruit can be used to 
add variety. The natural sugars in the fruit help to feed the yeast 
and improve the leavening process.

Dried fruits, such as raisins, apricots, prunes, pears, apples, figs, 
and dates are perfect for bread because they provide wonderful 
concentrated flavor.

Fresh fruits such as blueberries, cherries, cranberries, and 
strawberries can be frozen and then added to the batter or you can 
use commercially frozen fruit.

Vegetables can be added raw, canned, dried or freshly cooked to 
produce a rich bread. Vegetable breads are richer than basic breads 
because the vegetables contribute flavor and texture to the loaves.

You can also use potatoes, sweet potatoes, carrots, rutabagas, 
parsnips and other starchy vegetables to sweeten and bring a soft 
texture to the bread.

Tips for using fruits & vegetables in breads:

If you want to use juicy fruits, mix them with a little flour so that 
the dough doesn't become too gooey. Fresh vegetables are high in 
liquid. About half their weight will be water so adjust the liquid in 
the recipe accordingly.

Frozen vegetables should be thawed completely before using and canned 
vegetables should be well drained.

Source:
    "breadexperience.com"
S(Internet address):
    "ww.breadexperience.com/fruits-and-vegetables.html"