Kale and Yogurt Bread
1/2 cup water
3 egg whites
1/3 cup non-fat plain yoghurt
3/4 teaspoon salt
1 & 1/2 teaspoons dried minced onions
1 & 1/2 teaspoons grated nutmeg
3/4 cup whole wheat flour
2 & 2/3 cups bread flour
1 & 1/2 teaspoons dry yeast
3/4 pound fresh kale leaves, tough stems removed
Preparation:
- Coarsely shred the kale. Cook in a large saucepan of boiling salted water until very tender, 15 to 20 minutes, or longer if the kale is tough; drain. Rinse under cold water until cool enough to handle. Squeeze dry and finely chop the kale. Squeeze again to remove as much moisture as possible. Measure out 3/4 cup chopped kale for the recipe. Reserve any remaining for another use.
- Add all ingredients in the order suggested by the bread machine manual and process on the basic bread cycle according to the manufacturers instructions.
