Vegetable Herb Bread
Elevate your homemade bread game with this irresistible Vegetable Herb Bread, a savory loaf packed with fresh garden flavors and wholesome ingredients. Perfectly soft on the inside with a golden crust, this bread combines finely grated carrots and zucchini for moisture and texture, while fresh parsley, basil, and rosemary infuse every bite with vibrant, herbaceous goodness. Minced garlic adds a subtle depth, making this loaf a fragrant masterpiece. Ideal for sandwiches, as an accompaniment to soups, or simply served warm with a pat of butter, this recipe is a versatile delight that’s surprisingly easy to make. With simple steps like hand-kneading and a gentle rise, this bread is a rewarding way to bring the flavors of the garden to your table. Perfect for vegetarians and anyone craving a hearty, flavorful loaf, Vegetable Herb Bread is a must-try for bakers of all experience levels!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Granulated sugar
- 1.5 teaspoons Salt
- 1.5 cups Lukewarm water
- 3 tablespoons Olive oil
- 0.5 cup Carrot (finely grated)
- 0.5 cup Zucchini (finely grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh basil (chopped)
- 1 teaspoon Fresh rosemary (chopped)
- 2 cloves Garlic (minced)
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
In a large bowl, combine the lukewarm water, sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
Stir in olive oil, salt, and 3 cups of all-purpose flour. Mix until the dough starts coming together.
Add the grated carrot, grated zucchini, chopped parsley, chopped basil, chopped rosemary, and minced garlic. Mix until well incorporated.
Gradually add the remaining 1 cup of flour, a little at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and shape it into a loaf or divide it into smaller rolls, as preferred.
Place the shaped dough on a greased or parchment-lined baking sheet. Cover again and let it rise for an additional 30 minutes.
Preheat the oven to 375°F (190°C).
If desired, prepare the egg wash by whisking the egg with 1 tablespoon of water and brush it over the dough for a shiny finish.
Bake the bread for 25-30 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 18.5 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 181 mg | 14% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1518 mg | 32% | |
*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.
