TABOULI
3/4 c Water; boiling
1/2 c Bulgur
1/2 tb Parsley
1/2 tb Onions, dried minced
1/2 ts Mint leaves
-PLACE IN BREADMAKER-
1/2 tb Yeast
3 c Flour, bread
2 tb Sugar
1/2 tb Salt
1 Eggs
1 tb Oil, olive
3/4 c Water; warm
-ADD AT BEEP-
1/4 c Olives, black, chopped
1/4 c Apricots, dried; chopped
Add boiling water to other tabouli ingredients and mix well; allow to
cool to lukewarm. (In hot and humid weather, use 1/8 c less water.)
Bring other ingredients to room temperature and add to breadmaker, in
order. Add lukewarm taboli mixture. Set baking control at 11
o’clock. Select “white bread” and push Start. Add olives and apricots
at beep, 88 minutes into cycle.
Yields
24 Servings