French Herb Veggie Loaf
★★★★★ 1 vote5
Ingredients
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1 cbuttermilk
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1/4 cwater
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6 Tbspbutter or margarine
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3. to 4.5 call purpose flour
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2 Tbspsugar
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1 1/2 tspsalt
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2 pkgactive dry yeast
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1/8 tspgarlic powder
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1 Tbspfinely minced fresh parsley
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1 tspdried basil
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1/2 tspdried thyme
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1 tspdried marjoram or tarragon
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1/3 cfinely minced onion (or sub 1/3 c rehydrated onion flakes)
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1/2 cvery finely minced vegetables of your choice
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I SUGGEST CARROT, CELERY, SWEET PEPPERS (ANY COLOR), RADISHES, SPINACH, BROCCOLI, SUN DRIED TOMATOES. DO NOT SUGGEST USING "WATERY" VEGGIES LIKE ZUCCHINI, MUSHROOMS, CUCUMBERS, FRESH TOMATOES, ETC.)
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1/2 cgrated parmesano reggiano
How to Make French Herb Veggie Loaf
- Heat together Water, buttermilk and butter/margarine to 130 degrees.(Very warm)
Mix together, 1 1/2 c flour, sugar, salt, yeast and garlic powder in large mixer bowl. - Add heated liquid to the dry ingredients and mix at medium speed for 3 minutes.
Stir in another 1 1/2 c flour veggies, parsley and herbs to form a sticky dough. Turn out onto well floured counter and knead in as much flour as needed to make it soft, smooth and elastic. Knead in parmesan cheese a little as a time. - Place dough in a lightly oiled bowl, cover with plastic wrap and a towel and let rise to double. Punch down, divide into two equal portions and let rest covered for 5 to 10 minutes.
- Roll each portion into a rectangle, using a little flour if needed to keep from sticking. Form into baguette shapes 12" long x 3" in diameter. Place on greased cookie sheet or parchment lined sheet that is dusted with cornmeal. Cover and let rise til doubled.
- Preheat oven to 400 degrees and bake loaves for 20-30 minutes until golden brown and hollow sounding when tapped. approx. 200 degrees internal temp.
Let cool slightly and turn out of pan to cool on a rack.