Recipe by Theresa/ Thunderbird
The dough will be wet looking, but that is normal.
Top Review by mianbao
This one is a little tricky, but the flavor is so good I would not be able to forgive myself if I awarded less than 5 stars. So many veggies! Such beautiful color! are balanced by such sticky dough! and so hard to figure out when it's baked through. On the other hand, this is a batter bread with only one rise, so it takes very little time to make compared with other breads. I chopped the veggies very fine by hand, but I bet you could do it in a food processor, too. I think a pan with at least 7 cups volume is needed for this. It smells so good while baking, and tastes wonderful, too. I did add 1/4 teaspoon salt to the batter and didn't use parsley. I was using a new pan, and releasing the bread was a little difficult. It may be a good idea to grease the pan very well or line it. I am very glad I finally got to try this. Thank you very much for posting this recipe.
- 1 cup tomato juice
- 1⁄3 cup chopped tomato
- 2 tablespoons diced green peppers
- 2 diced green onions
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 3 cups bread flour
- 1 teaspoon sugar
- 3⁄4 teaspoon fine salt
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon celery seed
- 1⁄4 teaspoon dried parsley
- 2 cloves diced then crushed garlic
- 1 teaspoon active dry yeast
- 1 egg yolk
- 1 tablespoon milk
Directions See How It's Made
- Preheat oven to 325.
- Mix all ingredients and place in a regular sized greased bread pan.
- Let rise until doubled in size.
- Beat the yolk and milk together and brush on the loaf.
- Then place it on a cookie sheet in the oven.
- Sprinkle with the coarse salt and bake for 25-30 minutes or until it sounds hollow then thunped.
- Makes one 1 1/2 lb loaf.