add the malunggay leaves to the dough until they are evenly distributed, recipes of veggies in breads will be featured in my upcoming book, BAKING PLUS Baking with veggies, grains, beans, fruits and root crops by shirley q villafranca. The book is still in its infant stage, it will take me another year to probably finish it, but i know it will be worth it.
the baked malunggay pandesal cooling on a rack upside down
see the specks of malunggay leaves, contrary to my doctor's facial expression when i handed her a bag of these breads, they are not yucky!!!!
if you have a balanced formula, there is a way to enjoy this bread without the veggie aftertaste, it is hard to use malunggay because it sometimes tastes like antibiotic.
i made this one not only for me, but for my brother who also likes to eat bread. he is sick and i am a cancer survivor so carbo in my diet is a taboo, but i manage to sneek in a few pieces into my mouth when i am craving.
this is the hardest part of baking your own breads, not getting to eat as much!!!!