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Using fruits & vegetables in bread making

Fruits and vegetables can be added to bread to enhance the flavor and create a moister texture.

Fruits can be used fresh or dried or as purees or juices to add complementary flavors to breads. Combinations of fruit can be used to add variety. The natural sugars in the fruit help to feed the yeast and improve the leavening process.

Dried fruits, such as raisins, apricots, prunes, pears, apples, figs, and dates are perfect for bread because they provide wonderful concentrated flavor.

Fresh fruits such as blueberries, cherries, cranberries, and strawberries can be frozen and then added to the batter or you can use commercially frozen fruit.

Vegetables can be added raw, canned, dried or freshly cooked to produce a rich bread. Vegetable breads are richer than basic breads because the vegetables contribute flavor and texture to the loaves.

You can also use potatoes, sweet potatoes, carrots, rutabagas, parsnips and other starchy vegetables to sweeten and bring a soft texture to the bread.

Tips for using fruits & vegetables in breads:

If you want to use juicy fruits, mix them with a little flour so that the dough doesn't become too gooey.

Fresh vegetables are high in liquid. About half their weight will be water so adjust the liquid in the recipe accordingly.

Frozen vegetables should be thawed completely before using and canned vegetables should be well drained.

What bread ingredients do you use?

Do you enjoy using special bread ingredients? Share the fruits and vegetables you like to use in your bread recipes.

Sources:
Brody, Lora and Apter, Millie. Bread Machine Baking: Perfect Every Time. William Morrow & Company 1996.
Shapter, Jennie. Bread Machine - How to prepare and bake the perfect loaf. Hermes House 2003.