Recipes

Loaf o' Veggies

Bread  Coffee Cake 

• Servings: 24
• 2 1/2 tsp dry active yeast
• 3/4 cup warm whole milk
• 1/2 cup pureed pumpkin or winter squash
• 1/3 cup pureed vegetable mix (carrots, cauliflower, potatoes, zucchini, etc)
• 2 tbsp brown sugar
• 3 tbsp cultured butter
• 1 1/2 cups whole-wheat flour
• 1 cup all-purpose flour
• 1/3 cup buckwheat flour
• Simple syrup
• Kosher salt

Dissolve the yeast in the warm milk, let stand 10 minutes.

Mix in pumpkin, pureed vegetables, brown sugar, and butter.

Mix in the flour until a kneadable dough forms.

Knead on a lightly-floured board for 10-15 minutes.

Let rise, covered, in an oiled bowl for about 1 hour.

Punch down.

Divide the dough in three, braid strands and tuck ends under.

Place on a greased, cornmeal-dusted cookie sheet.

Cover and let rise 1 hour.

Heat oven to 350F.

Brush bread with simple syrup and sprinkle with kosher salt.

Bake 30 minutes, and cool completely on rack.

I made this loaf as a sweet and savoury accompaniment to a soup in a jar gift I am giving to my fiance's parents. It smells wonderful fresh out of the oven, makes wonderful toast or soup dippers, and if it does go stale on you, makes a wonderful turkey stuffing bread!

Amount Per Serving

Calories: 79.3

Total Fat: 2.0 g

Cholesterol: 4.7 mg

Sodium: 7.5 mg

Total Carbs: 13.6 g

Dietary Fiber: 1.7 g

Protein: 2.4 g

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