Veggie Loaves

• 2 tablespoons active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 cups milk
• 1/3 cup vegetable oil
• 2 egg whites
• 3 tablespoons honey
• 2 cups chopped cabbage
• 2 large carrots, sliced
• 1 large celery rib, cut into chunks
• 1/2 cup cornmeal
• 1 tablespoon salt
• 5 to 6 cups whole wheat flour

1. In a bowl, dissolve yeast in warm water. In a blender or food processor, combine the milk, oil, egg whites, honey and vegetables. Cover and process until smooth. Add cornmeal, salt and vegetable mixture to yeast mixture; mix well. Stir in enough flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Do not let rise. Divide in half. Shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
3. Bake at 350u0b0 for 35-40 minutes or until browned. Remove from pans to wire racks to cool. Store in the refrigerator.

active dry yeast, warm water, milk, vegetable oil, egg whites, honey, cabbage, carrots, celery, cornmeal, salt, whole wheat flour

Taken from www.tasteofhome.com/recipes/veggie-loaves/ (may not work)