Garden Harvest Vegetable Bread Loaf for #BreadBakers
Welcome to #BreadBakers! We are a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Renu from Cook with Renu invited us to make breads with vegetables for the month of September - and what fantastic timing! Tis the season of farmer's market bounty, and there has been a lot of squash and zucchini in my kitchen recently.
This bread is amazing - seriously. It bakes two good sized round loaves so I shared one with my dad and stepmom and they raved about it. The texture is so perfectly soft, with a gorgeous crust. The color is stunning from the paprika and vegetables blended in. It toasts up deliciously with a little butter, or as the base for an egg sandwich or avocado toast - and also holds up well for sandwiches. It's the perfect accompaniment to soups and stews as well! We will definitely revisit this loaf - it's perfectly versatile and a truly delicious and flavorful loaf of bread.
See all of our vegetable loaves we're sharing with you today:
- Butternut Squash Sourdough Bread by Zesty South Indian Kitchen
- Carrot Sandwich Bread by Ambrosia
- Cauliflower Sourdough Crumpets by Food Lust people Love
- Cranberry-Pecan Pumpkin Bread by What Smells So Good?
- Garden Harvest Vegetable Bread Loaf by Making Miracles
- Potato Rosemary Focaccia by Karen's Kitchen Stories
- Purple Pain de Mie by A Messy Kitchen
- Spinach Spiced Sourdough Discard Bread by Cook with Renu
- Tomato Garlic Biscuits by Palatable Pastime
- Vegetable Focaccia by A Day in the Life on the Farm
- Zucchini Bread by Sneha's Recipe
Garden Harvest Vegetable Bread Loaf
3 cups grated zucchini (about 2 medium zucchini)
1 1/2 TBS salt, divided
2 1/2 tsp active dry yeast
1 TBS granulated sugar
1 cup warm water
2 TBS melted butter
2 cups grated carrot (about 3 large carrots)
3 1/2 - 4 1/2 cups bread flour
1 TBS dried oregano
1 tsp smoked paprika
Olive oil, for greasing the bowl
- Place the grated zucchini in a colander tossed with 1 TBS of salt in the sink, and allow it to drain for about 20-30 minutes before proceeding with recipe. After it has drained, squeeze out as much excess liquid by hand as possible.
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir and set aside for about 10 minutes, until yeast is active and foamy.
- Add in remaining 1/2 TBS salt, melted butter, grated carrot, 3 1/2 cups bread flour (to start), drained zucchini, oregano, and paprika. With dough hook, set speed to medium until a dough ball forms, and then allow to knead for about 3 more minutes.
- Add additional flour if dough becomes too sticky.
- Scrape dough out, add some olive oil to the bottom of the bowl, and return dough ball to bowl, turning once so both sides are coated in oil. Cover with a tea towel and place in a warm location for about 60 minutes, or until doubled in size.
- Get a baking sheet and line with parchment paper or a silpat. When dough is ready, punch it down, dived in half and roll each half into a rounded loaf. Place both dough rounds on the prepared baking sheet, cover with a tea towel and place again in a warm place. In about 45-60 minutes, check for readiness. When you press gently on the dough, it should spring back quickly.
- Preheat oven to 375 degrees. Bake the loaves on the baking sheet for about 30-35 minutes, rotating pan halfway through. Tops should be golden brown, and internal temperature should be about 200 degrees.
- Cool on a cooling rack before slicing and serving.
Recipe adapted from Vegetarian Ventures