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 tabouli 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