I’m totally on a bread baking kick right now. I’ve been teaching my 3 year old how to bake bread and it’s such a fun thing to do together. She gets to add all the ingredients, punch down the dough, and I even let her cut slits into the top of last loaves. Perhaps I shouldn’t be open about letting my kid play with knives, but she’s got mad skills.
In any case, I found a recipe similar to this in myCook Italy book. But the book in the recipe didn’t quit suit my needs, so I took the concept and branched out on my own. Learn from my mistakes – this recipe will make a lot of bread! I made one enormous loaf, but it would be much smarter to divide it into two loaves and share or freeze one of the finished loaves. This bread is really delicious for eating out of hand, adding as a side to a meal, or, with the addition of a little sauce, as a great weeknight meal. More on that part later.
Roast Vegetable and Goat Cheese Bread
1 package active dry yeast
3 T sugar
2 1/2 c warm (not hot) water
3 T melted butter
1 T salt
6 1/2 c AP flour
1 large eggplant, cut into 1/4″ slices
2 medium zucchini, cut into 1/4″ slices
2 large bell peppers, cut into 1/2″ slices
3 T olive oil
2 oz mild goat cheese
Combine the yeast, sugar, and water in the bowl of an electric mixer. Set aside for about 5 minutes or until the yeast is foamy and bubbling. Add butter, salt and 3 c of flour. Begin mixing with the dough hook and continue adding flour, half a cup at a time until a smooth dough begins to form. Continue kneading for another 7-10 minutes until the dough is smooth and elastic. Place the dough in an oiled bowl, cover, and let sit in a warm place for 1-1.5 hours, or until doubled in bulk.
Meanwhile, preheat the oven to 425 degrees. Combine the eggplant, zucchini, bell peppers, olive oil, and salt and spread in an single layer on a large baking sheet. Roast the vegetables for 20-30 minutes or until they are tender. Set aside to cool.
When the dough has doubled in bulk, punch it down and transfer it to a lightly floured surface. Divide the dough in two. Roll one half of the dough into a 10″ by 12″ rectangle. Spread half the vegetables over the dough, then crumble on half the goat cheese. Starting with one of the more narrow ends, roll the dough up, tucking the ends under the loaf to seal. Transfer the loaf to a greased baking sheet. Repeat with the second half of the dough, vegetables, and cheese.
Allow the rolled loaves to rise until nearly doubled, 30-45 minutes. Preheat the oven to 350 degrees. Bake the loaves for 30-40 minutes, until they sound hollow when tapped.
Feel free to adjust the vegetables based on what you have on hand, it’s nice and versatile!
We served this bread as a great dinner tonight. I was sort of expecting it to fall flat as an independent meal, but it was great and we all went back for seconds. A quick homemade tomato sauce turned it into a stromboli/pizza/calzone type things. Definitely looking forward to the leftovers on this one.
Quick Tomato Sauce
3 cloves garlic, minced
1 small onion, finely diced
drizzle olive oil
2 – 28 oz cans tomato sauce
3 large sprigs basil
1 t sugar
Salt and pepper
In a large dutch oven, saute the garlic and onion in olive oil over medium heat until fragrant. Reduce the heat to medium low and ad the tomato sauce, basil, sugar, salt and pepper. Simmer 10-15 minutes. Remove from the heat, remove the sprigs of basil, and serve.