French Herb Veggie Loaf

Name: French Herb Veggie Loaf
Cook time: 25 min
Total time: 25 min
Yield: makes 2 baguette loaves 12x3 before proofing
Cuisine: American
Ingredients: 1 c buttermilk; 1/4 c water; 6 Tbsp butter or margarine; 3. to 4.5 c all purpose flour; 2 Tbsp sugar; 1 1/2 tsp salt; 2 pkg active dry yeast; 1/8 tsp garlic powder; 1 Tbsp finely minced fresh parsley; 1 tsp dried basil; 1/2 tsp dried thyme; 1 tsp dried marjoram or tarragon; 1/3 c finely minced onion (or sub 1/3 c rehydrated onion flakes); 1/2 c 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 c grated parmesano reggiano

By Pam Ellingson
@wmnofoz

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

Rating:

★★★★★ 1 vote5

Comments:

17 Comments

Serves:

makes 2 baguette loaves 12x3 before proofing

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

1 c

buttermilk
1/4 c

water
6 Tbsp

butter or margarine
3. to 4.5 c

all purpose flour
2 Tbsp

sugar
1 1/2 tsp

salt
2 pkg

active dry yeast
1/8 tsp

garlic powder
1 Tbsp

finely minced fresh parsley
1 tsp

dried basil
1/2 tsp

dried thyme
1 tsp

dried marjoram or tarragon
1/3 c

finely minced onion (or sub 1/3 c rehydrated onion flakes)
1/2 c

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 c

grated parmesano reggiano

How to Make French Herb Veggie Loaf

Step-by-Step

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.