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Receta Improv Reveal Day! Spring Vegetable Bread
by Shannon Millisor

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Improv Reveal Day! Spring Vegetable Bread

One of my favorite things

to eat is warm bread that is freshly made. The flavor is usually unbeatable in

combination with the crisp crust and soft middle. Even the next day the same

bread usually doesn't taste the same, not necessarily any worse, just not as

good as when it's fresh from the oven. Adding natural colors to bread always

adds visual excitement and adding flavors also contribute to deliciousness.

The process of making bread can seem like

a daunting task to some people but when the bread is baked it makes it all

worthwhile (to me at least). I used to make bread randomly just for the joy of

eating it. Then for a while my son couldn't have soy which was in most bread

bought at the grocery store so I made it out of necessity each week. Now he can

have soy and so I'm back to making it for fun :).

The idea for this bread is based on the

Improv Challenge this month which is hosted by Frugal

Antics of a Harried Homemaker. Each month there are two different items

listed and we are challenged with creating a recipe with them. In previous

challenges I made Individual Cherry Almond Trifles and Peanut Butter Fondue with Jelly Filled

Pound Cake. The recipe for this month's challenge must be made with carrots

and peas. I had a few ideas floating around in my head and I stumbled on this

one and thought it may be fun. Swirled colors of bread is always better than

plain, I mean really.

This bread is prepared in two small

batches, one with pureed carrots and one with pureed peas. They are rolled into

ropes and twisted together to form a boule-like shape with a spiral pattern. I

think it's very pretty when it is cut because there is a pastel green and a

pastel orange. You could always add food coloring (2 or 3 drops) just to make

the colors more pronounced, but I prefer natural coloring when possible. This

bread would look beautiful on the dinner table for Easter, or maybe at a

brunch. You could also cut it horizontally and make it into a giant sandwich

that's cut into 12 wedges and that would be pretty. I had thought about rolling

out the green dough and wrapping it around the orange dough that had been

formed into a ball so it would look like a carrot when it was cut, but I

decided on the spiral pattern instead. As always, if you have any questions

please ask! Happy Baking!

Spring

Vegetable Bread

Makes 1 loaf

Ingredients:

Directions:

1. In the bowl

of a mixer stir together 1 ¼ teaspoons of yeast with ½ cup plus 2 tablespoons

of water. Let the mixture sit about 5 minutes or until creamy. Stir in 1 cup

flour, 1 teaspoon salt, 1 teaspoon sugar, and 3 tablespoons of mashed carrots.

Add 1 more cup of flour and blend with the dough hook of a mixer on medium

speed until it comes together, then 3-4 minutes longer (or 6-8 minutes by

hand). Additional flour may be necessary if kneading by hand. In the mixer

the dough may still feel tacky but that’s okay, don’t add too much flour.

2. Put the

carrot dough into a lightly greased bowl, cover with a kitchen towel and set

aside.

3. In the same

mixer bowl (cleaned if necessary) repeat the process with the remaining other

half of the ingredients (yeast through sugar, and the peas). Place the dough in

another lightly greased bowl and cover with a kitchen towel. Set both bowls

aside to rise for 1-1 ½ hours or until doubled. I like to preheat the oven

on 150F for 45-60 seconds to warm the oven, then turn off the oven, and let the

dough sit in the oven to rise.

4. Take each

dough out of the bowl, one at a time, punch it down, and roll it into a log on

a lightly floured surface (as long as you want, mine were probably around

16”-18” long). Lay the logs side by side on a cookie sheet then twist them

together into a spiral shape and tuck the end under. Let the bread round rise

for 20-25 minutes or until almost doubled in size.

5. When the

bread is almost done rising, preheat the oven to 375F. In a small bowl whisk

together the egg and milk. Brush the egg wash evenly onto the loaf of bread.

(after rising)

6. Bake the bread for

35-40 minutes or until it is golden brown on the crust and sounds hollow when

you tap it. Remove from oven, move to cooling rack to cool completely. (If you

leave it on the cookie sheet too long it may become soggy on the bottom).

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