Breakaway Vegetable Bread
Get ready to elevate your bread game with this delightful Breakaway Vegetable Bread, a pull-apart masterpiece brimming with vibrant flavors and wholesome ingredients. Perfect as a centerpiece for gatherings or a unique dinner side, this soft, golden bread is filled with a medley of shredded carrots, zucchini, red bell peppers, and fresh parsley, along with a savory blend of Parmesan cheese, garlic, and oregano. Each bite is a burst of cheesy, herby goodness nestled within a tender, buttery dough. With an easy-to-follow method and just a bit of kneading, this versatile recipe is as fun to make as it is to eat. Serve it warm and let everyone enjoy pulling apart the cheesy, veggie-packed bread balls—ideal for dipping, sharing, or savoring all on its own.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water
- 3 tablespoons Olive oil
- 1 cup Carrot (shredded)
- 1 cup Zucchini (shredded)
- 0.5 cup Red bell pepper (finely diced)
- 0.5 cup Green onions (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 2 tablespoons Butter (melted)
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
Gradually add the warm water and olive oil to the dry ingredients. Stir until the dough comes together.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 60-90 minutes, or until doubled in size.
Preheat the oven to 375°F (190°C). Grease a large, round baking dish or oven-safe skillet.
In a medium bowl, combine the shredded carrot, zucchini, red bell pepper, green onions, parsley, Parmesan cheese, garlic powder, and dried oregano. Mix well to distribute the vegetables evenly.
Once the dough has risen, punch it down and divide it into 16-18 equal pieces.
Flatten each piece of dough slightly, place about 1 to 2 teaspoons of the vegetable mixture in the center, and pinch the edges to seal. Roll into a smooth ball.
Place the dough balls seam-side down in the prepared baking dish, arranging them close together in a circular pattern.
Brush the tops of the dough balls with melted butter, then sprinkle with any remaining vegetable mixture or additional Parmesan cheese if desired.
Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through.
Remove from the oven and let cool slightly before serving. Serve warm, allowing guests to pull apart the bread balls to enjoy.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
