Veggie bread: fluffy and very fragrant!

published on 25 April, 2021 at 19:45
INGREDIENTS
30g yellow bell pepper
30g red bell pepper
120g (1 cup) zucchini
60g (0.7 cup) leek
60g (0.4 cup) potatoes
2 eggs at room temperature
10g (2 tsp) salt
20g (2 tbsp) sugar
6g (2 tsp) instant dry yeast
200g (1.6 cup) flour 00
190ml (0.8 cup) warm milk
30g of melted butter
2g (2 tsp) oregano
 
For the topping:
140g (0.6 cup) mozzarella cheese
30g (0.2 cup) cherry tomatoes
 
METHOD
  1. Beat eggs, sugar, yeast, warm milk, then add flour, salt, melted butter. Add chopped vegetables, peppers, leeks, zucchini and potatoes to the mixture. Stir everything.
  2. Sprinkle grated mozzarella on the surface, add oregano and arrange the cherry tomatoes cut in half.
  3. Bake at 180 degrees, 30 minutes.
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