Dawson Foods

Veggie Breads

RECIPE #I
Ingredients
5 lbs. Biscuit Mix
4 cups Shredded Carrots, lightly packed
4 cups Shredded Zucchini, lightly packed
2 Eggs or 2 Egg Whites, slightly beaten

Directions
Add the normal amount of liquid specified by the biscuit recipe. Stir all liquid into the mix by hand or using a paddle by machine on low speed. Add the shredded vegetables. Mix thoroughly. Add 1 - 2 cups additional liquid (enough to make the dough very sloppy). Spread the dough into *greased* pans. Brush the tops with egg wash. Yield: One 18 x 24 sheet pan. Mixture can also be made into loaves or steam pans. Bake in a Conventional Oven at 425°F for 18 - 22 minutes. Bake in a Convection Oven at 360°F for 12 - 18 minutes. Check for doneness same as a biscuit.


RECIPE #II
Ingredients
5 lbs. Biscuit Mix
6 - 7 cups Mixed Vegetables (if using canned, drain the liquid and reserve the liquid for the recipe)
2 Eggs or 2 Egg Whites
Paprika

Directions
Prepare biscuit mix as directed (use the liquid from the canned vegetables as part of the required liquid). Stir in the vegetables. Stir only long enough to distribute the vegetables evenly. Continue with normal biscuit cutting OR make drop biscuits using a #20 (or smaller) scoop OR fill loaf pans approximately 1/2 full. Brush tops with egg wash. Sprinkle with paprika if desired. Bake in a Conventional Oven at 425°F for 18 - 22 minutes. Bake in a Convection Oven at 360°F for 12 - 18 minutes. Check for doneness same as a biscuit.

Veggie Breads