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"