Cabbage Patch Bread Recipe

Name: Cabbage Patch Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/3 cup warm water (110u00b0 to 115u00b0); 1 can (5 ounces) evaporated milk; 1/4 cup canola oil; 1 egg; 3/4 cup coarsely chopped cabbage; 1 medium carrot, cut into chunks; 1/4 cup sliced celery; 1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes; 2 tablespoons honey; 1 teaspoon salt; 3 cups whole wheat flour; 1-1/4 cups all-purpose flour

Servings: persons

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110u00b0 to 115u00b0)
1 can (5 ounces) evaporated milk
1/4 cup canola oil
1 egg
3/4 cup coarsely chopped cabbage
1 medium carrot, cut into chunks
1/4 cup sliced celery
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
2 tablespoons honey
1 teaspoon salt
3 cups whole wheat flour
1-1/4 cups all-purpose flour

1
In a large bowl, dissolve yeast in warm water. In a blender, combine the milk, oil, egg, cabbage, carrot, celery, parsley, honey and salt; cover and process until smooth. Add to yeast mixture. Stir in whole wheat flour and enough all-purpose flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Shape into round loves. Place on two greased
4
. Cover and let rise until doubled, about 1 hour.
5
Bake at 350u00b0 for 25-30 minutes or until golden brown. Cover loosely with foil during the last 10 minutes if top browns too quickly. Remove from pans to wire racks to cool.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/3 cup warm water (110u00b0 to 115u00b0), 1 can (5 ounces) evaporated milk, 1/4 cup canola oil, and more.

Yes, Cabbage Patch Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cabbage Patch Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions