Tayler’s Punch Veggie Bread

Tayler’s Punch Veggie Bread

Baking Temp:

degrees F
0

Cook Time:

mins
0

Ingredients:

  • 1 Tbsp. yeast
  • 1/4 cup warm water
  • 2 cups warm milk
  • 1 cup grated Parmesan or Swiss cheese
  • 2 Tbsp. sugar
  • 2 Tbsp. oil
  • 2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 5 – 5 1/2 cups bread flour
  • olive oil for coating pan and bread
  • 2 tsp. cornmeal
  • 1 – 2 tsp. garlic salt
  • Assortment of veggies for topping: red onion, red peppers, yellow peppers, orange peppers, green peppers, dried tomatoes, black olives, celery, green onions

    • Additional Info:

    Tayler Spray – Woodward Co.

    Grand Champion Junior Division, 2023 Best of Wheat Bread Contest

    Directions:

    In a mixing bowl, dissolve yeast in warm water. Add milk, cheese, sugar, oil, salt, cayenne pepper and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Turn onto a floured surface. Roll into a 10×15 rectangle. Grease pan with olive oil and sprinkle with cornmeal in bottom of pan. Place bread in pan.

    Allow to double. Cover with oil. Punch with fingertips to make multiple indentions.

    For topping, arrange cut vegetables into desired flower and decorative designs Sprinkle with garlic salt. Bake at 350°F for 25 min. 

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