Ingredients & Directions
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