Cut the carrots, zucchini and summer squash in half lengthwise and then into thin … It's a great way to use up leftovers. 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar. I would say). Also, feel free to add as many or as little toppings as you’d like. I stuffed so many vegetables into this bread and it still came out pillowly, moist, and tasting slightly like pizza (I’ll thank the dried oregano for that). Information is not currently available for this nutrient. Garden Harvest Vegetable Bread Loaf Ingredients 3 cups grated zucchini (about 2 medium zucchini) 1 1/2 TBS salt, divided 2 1/2 tsp active dry yeast 1 TBS granulated sugar 1 cup warm water 2 TBS melted butter 2 cups grated carrot (about 3 large carrots) 3 1/2 - 4 1/2 cups bread flour They provide all the protein, umami flavor, and dense texture that you expect from a … Stir the bread cubes into the pot with the vegetables, butter, and herbs. Wash and thinly slice the vegetables, put them on a baking tray covered with parchment paper, sprinkle with salt and pepper, oregano and drizzle generously with olive oil. Keep in mind that different veggies will contain varying amounts of moisture, which will affect the amount of flour in this recipe, etc. There are 112 calories in 1 regular slice of Vegetable Bread. I make bread regularly and for the amount of flour this recipe calls for (along with the milk, 3 eggs and 1/3 cup of oil there is really too much moisture. You can also try this garden harvest bread. You can add or substitute other veggies of your choice. Welcome to Vegetarian 'Ventures! This is one of my new favorite dishes. My parents weren't too impressed with it (my dad is a big meat and potatoes guy) until I started pointing out all the leftover veggies in the bread. This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. We will make this bread our weekend treat…can’t wait to taste it fresh out of the oven. 1. See more ideas about Delicious desserts, Favorite recipes, Cooking recipes. When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. If you’ve never made homemade bread before, rest assured that the challenge is always well worth your time. It’s gotten such an incredible response from my newsletter readers that I had to share it on the blog. © 2021 All Rights Reserved. Delish. See more ideas about recipes, food, cooking recipes. Every serving (2 slices) contains at least 1 1/4 cup of vegetables, making it the perfect bread choice for any meal. This bread looks awesome, can’t wait to make it tonight. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Grease and flour a 9x5-inch loaf pan. Now I'm eating it for dinner, sliced somewhat thin, butter on both sides, pan fried, with melted cheese on top. This weekly scene is the exact reason I love this vegetable bread recipe. Add comma separated list of ingredients to include in recipe. It is wonderfully moist, and because of the density of the veggie mixture, it doesn't rise too much. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Season vegetables with a sprinkling of salt and black pepper as they cook. This was wonderful. https://www.greatbritishchefs.com/recipes/red-lentil-loaf-recipe Note that you can absolutely make this vegetable bread loaf without a stand mixer. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. *Please note that the amount of flour you need will vary greatly because of the moisture in the vegetables. Start with 3 1/2 cups and add more as needed. I made it last night for a dinner party and it was a huge hit. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled. Sign up to stay up to date on our latest posts and recipes! I did make a few changes to the recipe though. I think it needs more salt but that is of course to taste. 300 calories; protein 10.7g; carbohydrates 18.9g; fat 20.3g; cholesterol 89.2mg; sodium 321mg. Place the zucchini in a colander and toss with 1 Tbsp of salt. Adapted from carrot cake and pumpkin bread, this supremely moist carrot cake loaf is even more wildly delicious than it looks. It absolutely does not need it. This site uses Akismet to reduce spam. 2. Congrats! As soon as I spotted this on Pinterest I knew I had to bake it up this weekend! . Press down firmly filling in along the edges too. This veggie bread is packed with vegetables — just the way I like it! An hour later, I’ll serve him what I whipped up and he’ll reluctantly start questioning what is on his plate: “Was there supposed to be zucchini in this?” “I thought there was Alfredo sauce in the recipe…” “Did you mean to only give me vegetables?”. Bake an additional 10 minutes. Maybe I should make a whole theme countdown or something. Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. I changed only two things..added in half Spelt and included a mixture of sunflower and poppy seeds..oh and sadly had to leave the olives out due to one olive hating husband and youngest son. Put the couscous and butter in a bowl, pour the hot stock over and leave for 10 minutes. Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. I need to try this. I made it as written next time I might try it with more bell peppers or even a jalepeno to give it more of a kick. 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