Description
Posted in response to a request for a food processor yeast bread. There are several ways to make this wonderfully tasty bread! Freezes well
Ingredients
- Sugar
- Water
- Yeast
- Carrot
- Zucchini
- Red Onion
- Red Bell Pepper
- Flour
- Olive Oil
- Salt
- Dried Thyme
- Dried Basil
Instructions
- In a measuring cup, dissolve 1 tsp
- Sugar in warm water
- Sprinkle yeast over and let stand for 8 to 10 minutes, until foamy
- Stir to dissolve
- Grater: grate vegetables, using medium pressure
- Transfer to measuring cup
- You need about 1 1 / 2 cups of vegetables
- Steel blade: place flour, oil, salt, remaining 1 tsp
- Sugar, thyme and basil in processor
- Process 10 seconds, until combined
- Add dissolved yeast mixture through feed tube while machine is running
- Process until dough gathers together into a mass around the blades
- Let machine knead dough about 45 seconds longer
- If machine slows down because dough is too sticky, add a few tablespoons of flour through feed tube
- If dough is too dry, add a few tablespoons of water
- Turn out onto a lightly floured surface
- Knead by hand for 1 to 2 minutes, until smooth and elastic, adding just enough flour to prevent dough from sticking to your hands
- Place dough in large greased bowl, turning to grease all surfaces
- Cover bowl with plastic wrap and let rise in warm place until doubled, about 1 1 / 2 hours
- Punch down
- If you have time, let rise a second time
- Punch down once again
- To shape: on a lightly floured surface, roll dough into 9 x 12-inch rectangle
- Roll up like a jelly-roll from the shorter side
- Seal ends by pressing down with edge of your hand
- Place seam-side down in sprayed 9 x 5-inch loaf pan
- Cover and let rise until doubled, about 1 hour
- Bake in a preheated 425 f oven for 25 to 30 minutes, until golden brown
- Bread should sound hollow when tapped with your finger
- Remove from pan and let cool