Best French Veggie Loaf Recipes

FRENCH VEGGIE LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5-inch loaf pan.
• Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. Season vegetables with a sprinkling of salt and black pepper as they cook.
• Whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. Gently fold vegetables into flour mixture; stir in Swiss cheese. Pour batter into the prepared loaf pan.
• Bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. Let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.

FRENCH HERB VEGGIE LOAF

Steps:

• 1. Heat together Water, buttermilk and butter/margarine to 130 degrees.(Very warm) Mix together, 1 1/2 c flour, sugar, salt, yeast and garlic powder in large mixer bowl.
• 2. Add heated liquid to the dry ingredients and mix at medium speed for 3 minutes. Stir in another 1 1/2 c flour veggies, parsley and herbs to form a sticky dough. Turn out onto well floured counter and knead in as much flour as needed to make it soft, smooth and elastic. Knead in parmesan cheese a little as a time.
• 3. Place dough in a lightly oiled bowl, cover with plastic wrap and a towel and let rise to double. Punch down, divide into two equal portions and let rest covered for 5 to 10 minutes.
• 4. Roll each portion into a rectangle, using a little flour if needed to keep from sticking. Form into baguette shapes 12" long x 3" in diameter. Place on greased cookie sheet or parchment lined sheet that is dusted with cornmeal. Cover and let rise til doubled.
• 5. Preheat oven to 400 degrees and bake loaves for 20-30 minutes until golden brown and hollow sounding when tapped. approx. 200 degrees internal temp. Let cool slightly and turn out of pan to cool on a rack.