Recipe by wicked cook 46
From Canadian Living Feb 2008 have not made this yet.
Top Review by duonyte
A good sandwich bread - slightly denser, with flavors that work well with sandwich fillings. Because Canadian all-purpose flour is higher protein than is flour in the US, I used bread flour, but also subbed some whole wheat white in for some of the regular flour. I used my bread machine, adding all of the ingredients except the sun-dried tomatoes at the beginning. The caramelized onions contributed a brown color to the bread, The zucchini and carrot are not discernable, but contributed a moist texture. I added the tomatoes towards the end of the cycle, so they are visible. I shaped part as rolls and part as a loaf for a bake sale.
- 1 tablespoon liquid honey
- 1 3⁄4 cups warm water
- 2 teaspoons active dry yeast
- 5 1⁄2 cups all-purpose flour
- 1⁄4 cup grated peeled carrot
- 1⁄4 cup grated zucchini
- 1⁄4 cup rinsed drained sun-dried tomato packed in oil, diced
- 2 teaspoons salt
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 2 tablespoons vegetable oil
- 2 small onions, thinly sliced
- 1 pinch salt
- 1 pinch pepper
Directions See How It's Made
- 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.).