french herb veggie loaf

Name: French Herb Veggie Loaf
Cook time: 25 min
Cuisine: American
Ingredients: 1 cup(s) buttermilk; 1/4 cup(s) water; 6 tablespoon(s) butter or margarine; 3. to 4.5 cup(s) all purpose flour; 2 tablespoon(s) sugar; 1 1/2 teaspoon(s) salt; 2 package(s) active dry yeast; 1/8 teaspoon(s) garlic powder; 1 tablespoon(s) finely minced fresh parsley; 1 teaspoon(s) dried basil; 1/2 teaspoon(s) dried thyme; 1 teaspoon(s) dried marjoram or tarragon; 1/3 cup(s) finely minced onion (or sub 1/3 c rehydrated onion flakes); 1/2 cup(s) very finely minced vegetables of your choice; ## 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.); 1/2 cup(s) grated parmesano reggiano

(1 RATING)

44 Pinches 3 Photos

Pam Ellingson

Wichita, KS

Updated on Apr 12, 2013

This is my version of the 1980 Kansas State Fair winner.

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prep time

cook time 25 Min

method Bake

yield makes 2 baguette loaves 12x3 before proofing

Ingredients

1 cup buttermilk
1/4 cup water
6 tablespoons butter or margarine
3. to 4.5 cups all purpose flour
2 tablespoons sugar
1 1/2 teaspoons salt
2 packages active dry yeast
1/8 teaspoon garlic powder
1 tablespoon finely minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried marjoram or tarragon
1/3 cup finely minced onion (or sub 1/3 c rehydrated onion flakes)
1/2 cup very finely minced vegetables of your choice
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.)
1/2 cup grated parmesano reggiano

How To Make french herb veggie loaf

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
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