Vegetable Bread

  • Yield: 12 servings


1envelope dry yeast
2cups warm (110 degree) water
2cups semolina flour
1 red bell pepper
1 green bell pepper
1small zucchini
4cups unbleached flour
1/4cup olive oil
1tablespoon salt


  1. Combine the yeast, water and semolina flour in a large bowl.  Whisk until creamy.  Cover with a towel and let rise in a warm, draft-free area for 1 hour.
  2. Roast the bell peppers and zucchini under the broiler until charred on all sides, turning occasionally.  Wrap in paper towels and place in a paper bag until cooled.  Remove the charred skins, seed the peppers and chop the vegetables.
  3. Add 1 cup of unbleached flour, olive oil, salt and roasted vegetables to the yeast mixtue and mix well.  Stir in the remaining unbleached flour 1/2 cup at a time to form a soft dough.  Knead the dough on a lightly floured surface until it can hold its shape, adding a few tablespoons of flour, if necessary.  Cover the dough with a towel and let rise in a warm draft-free area for 2 hours or until doubled in bulk.
  4. Punch down the dough and shape into two loaves.  Place in 2 greased and floured loaf pans.  Bake at 375F for 35 to 40 minutes or until golden brown.  Remove to a wire rack to cool.

Recipe reprinted with permission from the Junior League of Boca Raton’s Savor the Moment (Junior League of Boca Raton, Fla., 2000)


blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers