FRENCH HERB VEGGIE LOAF

French Herb Veggie Loaf image

Provided by Pam Ellingson

Time 25m

Number Of Ingredients 16

1 c buttermilk
1/4 c water
6 Tbsp butter or margarine
3. to 4.5 c all purpose flour
2 Tbsp sugar
1 1/2 tsp salt
2 pkg active dry yeast
1/8 tsp garlic powder
1 Tbsp finely minced fresh parsley
1 tsp dried basil
1/2 tsp dried thyme
1 tsp dried marjoram or tarragon
1/3 c finely minced onion (or sub 1/3 c rehydrated onion flakes)
1/2 c very finely minced vegetables of your choice
I SUGGEST CARROT, CELERY, SWEET PEPPERS (ANY COLOR), RADISHES, SPINACH, BROCCOLI, SUN DRIED TOMATOES. DO NOT SUGGEST USING "WATERY" VEGGIES LIKE ZUCCHINI, MUSHROOMS, CUCUMBERS, FRESH TOMATOES, ETC.)
1/2 c grated parmesano reggiano

Steps:

1. Heat together Water, buttermilk and butter/margarine to 130 degrees.(Very warm) Mix together, 1 1/2 c flour, sugar, salt, yeast and garlic powder in large mixer bowl.
2. Add heated liquid to the dry ingredients and mix at medium speed for 3 minutes. Stir in another 1 1/2 c flour veggies, parsley and herbs to form a sticky dough. Turn out onto well floured counter and knead in as much flour as needed to make it soft, smooth and elastic. Knead in parmesan cheese a little as a time.
3. Place dough in a lightly oiled bowl, cover with plastic wrap and a towel and let rise to double. Punch down, divide into two equal portions and let rest covered for 5 to 10 minutes.
4. Roll each portion into a rectangle, using a little flour if needed to keep from sticking. Form into baguette shapes 12" long x 3" in diameter. Place on greased cookie sheet or parchment lined sheet that is dusted with cornmeal. Cover and let rise til doubled.
5. Preheat oven to 400 degrees and bake loaves for 20-30 minutes until golden brown and hollow sounding when tapped. approx. 200 degrees internal temp. Let cool slightly and turn out of pan to cool on a rack.