| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sunny Cucumber Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
2 3/4 cups all-purpose or bread flour
1/2 cup whole wheat flour
2 tablespoons wheat germ
1 tablespoon butter, softened
1 teaspoon salt
1 cup shelled sunflower seed
1/2 cup grated cucumber
2 large egg yolks
1 tablespoon vegetable oil
4 tablespoons water

1. Dissolve yeast in water.
2. In a bowl, combine ginger, sugar, flour, whole wheat flour, wheat germ, softened butter, salt, sunflower seed (shelled), peeled, grated cucumber, egg yolks, oil, and water. Stir in the yeast mixture and knead to form a soft dough. Place in a greased bowl, turning once to coat, cover, and allow to rise until doubled; about 1 1/2 hours.
3. Punch down; form in a greased loaf pan, and allow to rise again; about 1 hour.
4. Bake at 350*F for 20 to 25 minutes, or until the top is browned.

Makes 1 loaf.