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Kohlrabi Bread
October 30, 2015

I don't have a bread machine, so I just put everything in my mixer bowl and used the bread hooks to mix and knead. I let it rise, then shaped and baked for 30 min at 350. The bread came out great with a wonderful texture, but the rosemary taste was a bit heavy -- I would reduce that next time. Update: made it again this year with fresh out-of-the-garden kohlrabi and rosemary. This time, I used my food processor to make the puree and used fresh minced rosemary -- probably a full tablespoon. Then I misread the recipe and put in 2 T instead of 2 t of yeast. Didn't change the taste, but it sure rose fast and high! Baked for 35 minutes and it came out beautifully! It is not a sweet bread that hides the taste of the veggie -- you absolutely get the kohlrabi and rosemary taste! (Good toasted, with eggs and mushrooms for breakfast!)

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