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6/30/08 12:01 P

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Zucchini-Pimiento Bread

1/2 cup water
1 tsp salt
1 T. dried onion flakes
1/4 tsp dried minced garlic
1/4 cup (one 2-oz jar) chopped pimiento, drained
1 1/2 cups grated, unpeeled zucchini
2 3/4 cups bread flour
1/4 cup whole wheat flour
1 T. granular Splenda
1 1/2 tsp active dry yeast

In a bread machine, combine water, salt, onion flakes, garlic,
pimiento, and zucchini. Add bread flour, whole-wheat flour, and
Slenda. Make an indentation on top of dry ingredients. Pour yeast
into indentation. Follow your bread machine instructions for a
1 1/2 pound loaf. Remove loaf and allow to cool on a wire rack. Cut
into 12 slices.

12 servings CAN FREEZE

HE: 1 1/3 bread, 1/4 vegetable, 1 opt. calories
108 calories, o gm fat, 4 gm protein, 23 gm carbohydrate,
1 mg sodium, 4 gm calcium, 1 gm fiber

Diabetic: 1 1/2 starch

Joanna's Kitchen Miracles p.275

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