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    You are in: Home / Recipes / Vegetable Herb Bread Recipe
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    Vegetable Herb Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hr

    wicked cook 46's Note:

    From Canadian Living Feb 2008 have not made this yet.

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    Ingredients:

    Serves: 24

    Yield:

    loaves

    Units: US | Metric

    Caramelized Onions

    • 2 tablespoons vegetable oil
    • 2 small onions, thinly sliced
    • 1 pinch salt
    • 1 pinch pepper

    Directions:

    1. 1
      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.
    2. 2
      In large bowl, dissolve honey in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.).

    Ratings & Reviews:

    • on July 20, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Herb Bread

    Serving Size: 1 (58 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 123.7
     
    Calories from Fat 14
    11%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 205.5 mg
    8%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.1 g
    4%
    Protein 3.2 g
    6%

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