Italian Spice Veggie Bread (V2)
ITALIAN VEGGIE FRIENDSHIP BREAD
Do NOT use any type of metal for mixing. Do NOT refrigerate. It’s normal for batter to rise and ferment.
DAY 1-9 – Mush the bag and let air out.
DAY 10 – “Feed” the starter 1C milk, 1C sugar, 1C flour
DAY 11 – Mush and burp the bag
DAY 12 – BAKING:
Preheat oven to 325 Degrees F
Batter:
1 C starter
1 egg
1/3 C olive oil (lighter flavor)
1/3 C buttermilk
1 C flour
1/2 C potato flakes
3/4 C chopped carrots
2 ribs minced celery
1 t oregano
1 t basil
1/2 t crushed red pepper
3/4 t baking powder
1/2 t baking soda
1 t Canadian Steak Seasoning (my version)
sprinkle on top:
Canadian steak seasoning
Italian seasoning blend
Mix until fairly smooth. Spray 2 medium loaf pans. Pour batter evenly into the loaf pans and -lightly- sprinkle seasonings over the top.
Bake 45 minutes to 1 hour. Top of bread will be golden brown and not “wiggly.” Cool until bread loosens from pan evenly. Serve warm or cold.
I mixed it all up and let it sit for 30 minutes. (I was waiting for a batch to come out of the oven) I used a chopper (mini food processor) for vegetables. Also did not sift flour.
This bread was ‘breadier’ than original friendship bread but heavier than V4.