Friday, June 21, 2013

Veggie Confetti Bread - A Party in a Loaf!

Parties are so much fun - at least if you're attending one.I like to throw parties, too, except I get carried away with the food prep and always make toooooo much (but is there ever REALLY too much food?!) We usually host a summer "bread bake" and I fill our outdoor oven with all kinds of loaves -  I love to use this recipe.  This loaf has so much going for it - color, taste, appearance...It's a great summer harvest bread, but most of the veggies are available year-round, so you can make it with that winter bowl of soup, too! (My pic is not the greatest - it was a last-minute shot before we ate it, so it's in bad lighting, but you can still see how beautiful it is!) 

Confetti Braid 
Combine and let sit 2-3 minutes:
¾ Cup water
1 Tbsp/packet Red Star Platinum yeast 
1 tsp. sugar

½ Cup shredded carrot                                  1/3 Cup shredded zucchini
¼ Cup sliced green onions                              ¼ Cup finely chopped red sweet pepper
1 Tbsp. softened butter/margarine                   ¾ tsp. salt
½ tsp. dried thyme                                          3 Cups bread flour or unbleached all-purpose flour

EZ-DOH the mixture till dough is kneaded and mixture is not sticky. If it is too sticky, add additional flour till smooth. Remove dough from bucket. Spray bucket with cooking spray. Replace dough and let rise in warm spot till doubled. Punch down dough, remove from bucket and divide into 3 equal pieces. Roll each piece to 12-14”  log. Attach the three pieces together at the top and then braid them together, sealing at the bottom. Place braid on a greased cooking sheet and let rise 30 minutes, or until puffy. Preheat oven to 375. “Baste” bread with egg wash prior to baking.  Bake braid for 25-35 minutes until nicely browned and sounds hollow when tapped. Let cool on rack.


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