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

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.
Sprinkle grated mozzarella on the surface, add oregano and arrange the cherry tomatoes cut in half.
Bake at 180 degrees, 30 minutes.

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