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Loaf o' Veggies

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Member since 2007
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Serves 24 | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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.

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