Roasted Vegetable Loaf

February 22, 2021  Online Recipe Guide Avatar

Roasting vegetables gives them a sweeter taste. Nicely paired with goat cheese, this bread is perfect for a meal with a salad.

Yield: 2 Loaves
Bake Time: 45-55 minute s
Proof Time: 30-50 minute s
1 small zucchini, sliced lengthwise 1/8-inch thick
1 small Chinese or Sicilian eggplant, sliced lengthwise 1/8-inch thick
1/4 of large onion, sliced into rings 1/8-inch thick
1 small red pepper, roasted, peeled and sliced into 1-inch strips
1/4 cup Italian salad dressing
3 to 3-1/2 cups all-purpose flour, divided
2 envelopes Fleischmann’s RapidRise Yeast
2 tablespoons sugar
1-1/4 teaspoons salt
1 cup water (120° to 130° F)
1 cup crumbled goat cheese or feta cheese
1/4 cup fresh basil leaves
salt and pepper to taste
1 egg, lightly beaten

Marinate zucchini, eggplant, onion and pepper in Italian salad dressing for 15 minutes. Grill or broil zucchini, eggplant and onion until tender. Put back in the marinade and set aside.

In a large bowl, combine 1-1/2 cups flour, yeast, sugar, and salt. Heat water to very warm (120° to 130° F). Stir into dry ingredients. Stir in enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide the dough into 2 equal pieces. Roll each piece to a 13 X 9-inch recentangle. Transfer each onto a greased baking sheet. Drain vegetables. Layer vegetables over the middle third of the dough alternating with goat cheese. Cover with basil leaves. Lightly sprinkle with salt and pepper to taste. With a sharp knife, make cuts from filling to the dough’s edge at 1-inch intervals. Alternating sides, fold strips at an angle across filling to resemble a braid. Cover; let rise in a warm, draft-free place until doubled, 20 to 40 minutes.

Preheat oven to 350° F. Brush loaves with egg. Bake 30 minutes; cover with foil to prevent excess browning. Bake an additional 15 to 25 minutes until done. Remove from baking sheet; cool on wire racks. Serve warm. Refrigerate leftovers; reheat to serve.


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