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)