A savory yeast bread flecked
with a confetti of diced vegetables.
Veggie
Confetti Bread
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
3/4 cup tomato juice
1 tablespoon warm water
1/4 teaspoon ground ginger
1/4 teaspoon granulated sugar
1 3/4 cups all-purpose or bread flour
1 cup whole wheat flour
2 tablespoons wheat germ
1 1/4 teaspoons salt
1/2 cup grated carrot
1/2 cup sliced celery
1/2 cup diced red bell pepper
1/4 cup chopped green onion
2 tablespoons chopped parsley
1 tablespoon vegetable oil
- Dissolve yeast in warm
tomato juice and warm water.
- In a bowl, combine ginger,
sugar, flour, whole wheat flour, wheat germ, salt, grated carrot,
thinly sliced celery, diced red bell pepper, finely chopped green
onions, chopped parsley, and oil. Stir in the yeast mixture and
knead to form a soft dough. Place in a greased bowl, turning
once to coat, cover, and allow to rise until doubled; about 1
1/2 hours.
- Punch down; form in a
greased loaf pan, and allow to rise again; about 1 hour.
- Bake at 350°F (175°C)
for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
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