Recipe: Vegetable Breads (beet, carrot, potato, spinach, tomato, 1980's)

VEGETABLE BREADS

"Pureed vegetables supply the color for these bright loaves. To shape them, you can make freeform loaves or use a banneton - the tight-surfaced, round-bottomed basket used by many country bakers in Europe. Bannetons are available in many cookware shops, but if you can't find one, you can use any closely woven, round-bottomed basket that's about 3 1/2-inches deep and 8-inches in diameter."

1 package active dry yeast
1/4 cup warm water (about 110 degrees F)
2 tablespoons sugar
1/2 cup milk, at room temperature
1/4 cup butter, softened
1 egg
1 teaspoon each ground nutmeg and salt
Vegetable puree (choices and directions follow)
About 5 1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Stir in sugar and let stand until bubbly (about 15 minutes). Add milk, butter, egg, nutmeg, salt, vegetable puree, and 3 cups of the flour. (To make two kinds of bread, measure half the dough into another bowl at this point. To each bowl, add a half-recipe of vegetable puree, then continue as directed, adding half the flour to each bowl.)

With a heavy-duty mixer or wooden spoon, blend ingredients, then gradually mix in about 2 cups more flour to make a soft dough. Turn dough out onto a floured board and knead until smooth and satiny (10 to 15 minutes); work in as little flour as possible, adding only enough to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).

Punch dough down; knead briefly on a floured board to release air. Divide in half.

To shape in bannetons, shape each half into a smooth ball, then place, smooth side down, in a generously floured banneton or other basket. Dust top of each loaf with about 1 tablespoon flour. Cover with wax paper and let rise in a warm place until almost doubled (about 45 minutes). Invert each loaf onto a greased 12x15-inch baking sheet.

To shape freeforrn loaves, shape each half into a ball or oval. Place each in center of a greased 12x15-inch baking sheet and flatten slightly. Dust very lightly with flour, then cover with plastic wrap. Let rise in a warm place until almost doubled (about 45 minutes). With a razor blade or sharp knife, make 1/2-inch-deep slashes on surface of loaves, if desired; use diagonal slashes for oblong loaves, tick-tack-toe pattern for round loaves.

To bake, place in a preheated 350 degree F oven for 30 to 40 minutes or until loaves sound hollow when tapped. Let cool on racks.

VEGETABLE PUREES:
To make 2 kinds of bread, make a half recipe of puree for each loaf.

BEET PUREE:
For a full recipe, make 1 1/2 cups puree - you'll need 1 1/2 pounds beets; for a half-recipe, make 3/4 cup puree from 3/4 pound beets.

Trim tops from beets; scrub and quarter. Steam on a rack over boiling water in a covered pan until tender (25 to 30 minutes). Let cool; slip off and discard skins. Puree beets in a food processor or blender.

CARROT PUREE:
For a full recipe, make 1 1/2 cups puree - you'll need 1 1/2 pounds carrots; for a half-recipe, make 3/4 cup puree from 3/4 pound carrots.

Peel carrots; cut into 2-inch pieces. Steam on a rack over boiling water in a covered pan until tender (15 to 20 minutes). Puree carrots in a food processor or blender.

POTATO PUREE:
For a full recipe, use 1 pound medium-size russet potatoes; measure 1 1/4 cups when mashed and mix in 1/4 cup milk. For a half-recipe, use 1/2 pound potatoes and 2 tablespoons milk to make 2/3 cup mashed potatoes.

Peel potatoes and cut into 2-inch pieces. Steam on a rack over boiling water in a covered pan until tender (about 20 minutes). Let cool, then smoothly mash.

SPINACH PUREE:
For a full recipe, make 1 1/2 cups puree - you'll need about 3 pounds spinach - and add 1 1/2 teaspoons dry oregano leaves. For a half-recipe, use 3/4 cup puree - you'll need 1 1/2 pounds spinach and j/4 teaspoon dry oregano leaves.

Cut off roots and tough stems, discard tough leaves, and wash spinach well; drain briefly. Place leaves in a 12 to 14-inch frying pan over medium heat. Cover and cook just until spinach wilts (about 3 minutes), stirring often. When cool, squeeze very dry with your hands. Puree spinach in a food processor or blender.

TOMATO PUREE:
For a full recipe, stir together 1 large can (12 oz.) tomato paste and 1 1/2 teaspoons Italian herb seasoning. For a half-recipe, use 1 small can (6 oz.) tomato paste and 3/4 teaspoon Italian herb seasoning.

Makes 2 loaves
Source: Sunset Breads by the Editors of Sunset Books and Sunset Magazine, second printing, October 1986

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