Saturday, April 15, 2017

Veggie Stuffed Bread

(Inspired by my memories of WildFlower bakery when we would walk there from Community High for lunch)

Make Wheat Bread dough, let rise once, kneed, roll out to 1 inch rectangle & let rise again while you make filling

Dice & Roast in Olive oil at 500 degrees:
Sweet Potatoes (or carrots)
Zucchini &/or Summer Squash
When half done, add & then continue roasting:
Grape Tomatoes

In a separate bowl Dice & Microwave til tender (about 4 minutes):

Combine in large bowl:
Roasted veggie blend (from above)
Broccoli (from above)
2 Tablespoons Tomato Paste
Italian Seasoning
Parmesan Cheese (optional)

Place combined filling into the dough, Roll & seal

Bake at 350 until bread is done (about 20-25 min)
Top with Smart Balance or Butter or Olive Oil & Italian Seasoning

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