Vegetable Herb Bread
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This recipe makes 2 loaves, 12 slices each servings
At apres ski, the chefs always offered fresh-baked bread to eat with the soup of the day. This loaf, with a beautiful golden hue and thick crust, makes a great soup-dipper.
Ingredients
- 1 tbsp liquid honey
- 1-3/4 cups warm water
- 2 tsp active dry yeast
- 5-1/2 cups all-purpose flour
- 1/4 cup grated peeled carrots
- 1/4 cup grated zucchinis
- 1/4 cup rinsed drained oil-packed sun-dried tomatoes, diced
- 2 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- Carmelized Onions:
- 2 tbsp vegetable oil
- 2 small onions, thinly sliced
- 1 pinch salt
- 1 pinch pepper
Preparation
Caramelized Onions: In skillet, heat oil over medium-low heat; cook onions, salt and pepper, stirring occasionally, for 30 minutes or until tender and golden. Let cool.
In large bowl, dissolve honey in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.
With wooden spoon, beat in 2 cups (500 mL) of the flour until smooth. Stir in onions, carrot, zucchini, tomatoes, salt, basil, oregano, thyme and marjoram. Stir in 2-1/2 cups (625 mL) of the remaining flour to make sticky dough. Turn out onto lightly floured surface; knead for 10 minutes, adding as much of remaining flour as necessary to make dough smooth, elastic and slightly tacky.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 hour or until doubled in bulk.
Punch down dough; divide in half. Form each into oval; fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover and let rise for about 1 hour or until doubled in bulk. Brush tops with water; with sharp knife cut 3 diagonal slashes on tops.
Bake in 350°F (180°C) oven for 1 hour or until golden brown and loaves sound hollow when tapped on bottom. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap, overwrap with heavy-duty foil and freeze for up to 1 month.)
In large bowl, dissolve honey in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.
With wooden spoon, beat in 2 cups (500 mL) of the flour until smooth. Stir in onions, carrot, zucchini, tomatoes, salt, basil, oregano, thyme and marjoram. Stir in 2-1/2 cups (625 mL) of the remaining flour to make sticky dough. Turn out onto lightly floured surface; knead for 10 minutes, adding as much of remaining flour as necessary to make dough smooth, elastic and slightly tacky.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 hour or until doubled in bulk.
Punch down dough; divide in half. Form each into oval; fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover and let rise for about 1 hour or until doubled in bulk. Brush tops with water; with sharp knife cut 3 diagonal slashes on tops.
Bake in 350°F (180°C) oven for 1 hour or until golden brown and loaves sound hollow when tapped on bottom. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap, overwrap with heavy-duty foil and freeze for up to 1 month.)
Source : Canadian Living Magazine: February 2008
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