Breakaway Vegetable Bread Recipes

GARDEN HARVEST VEGETABLE BREAD LOAF

Steps:

• Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
• Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
• Switch to the dough attachment and knead on medium speed for 5 minutes.
• Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
• Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
• Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
• Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
• Transfer to a cooling rack and let cool.
• Slice and serve with butter or plain yogurt and olives.

VEGGIE PULL-APART BREAD

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional water or flour if needed., When cycle is completed, punch down dough and let rest, covered, 10 minutes. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery and pepper; cook and stir until crisp-tender. Stir in green onions. Transfer to a bowl; cool slightly. Stir in bacon and cheese., Divide and shape dough into 24 balls; roll in vegetable mixture and place in a greased 10-in. fluted tube pan., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. If desired, serve with ranch dressing.

BREAKAWAY VEGETABLE BREAD

Steps:

• 1. Cut biscuits into quarters; dip each piece in butter, and layer one-third in a lightly greased 10-inch bundt pan.
• 2. Sprinkle with half each of bacon, cheese, onion and green pepper.
• 3. Repeat layers until all ingredients are used, ending with biscuits.
• 4. Bake at 350 degrees for 40 to 45 minutes.

GARDEN VEGETABLE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,