Garden Harvest Quick 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.

HARVEST VEGETABLE BREAD

Steps:

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
• Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
• Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
• Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

GARDEN HARVEST QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
• Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
• In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
• Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
• Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.

NO-KNEAD HARVEST BREAD

Steps:

• In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.

GARDEN PATCH QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a loaf pan.
• In a large bowl, combine all dry ingredients.
• In a separate bowl, combine buttermilk, 1 tablepoon oil, egg, applesauce.
• Add wet ingredients and vegetables to dry ingredients.
• Stir until blended.
• PLace batter in loaf pan.
• Brush with remaining olive oil and sprinkle with sunflower seeds.
• Bake for 50-60 minutes or until pick comes out clean.

HARVEST FRUIT BREAD

Steps:

• In bread machine pan, place the first nine 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 water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.