Vegetable Chop Bread
1 loaf frozen white bread dough
1 c coarse-chopped broccoli florets
1 c coarse-chopped cauliflower florets
1/2 c coarse-chopped carrots
1/2 c coarse-chopped Vidalia onion
1 c shredded Cheddar cheese (can use fat free if desired)
1 tsp dried basil
Thaw dough at room temperature on a cutting board lightly sprayed with vegetable oil spray for 2 hours, or until thawed. Pat into a 10- inch circle on cutting board. Cover with a cloth and let rise in a warm place for about 1 hour, or in an air-conditioned house for 2 hours, or until doubled in bulk. Or dough may be thawed and risen overnight in the refrigerator, in a bowl lightly coated with vegetable oil spray. Pat dough into a 10-inch circle on a cutting board and continue with recipe. Vegetables may be chopped in a food processor, using the pulse button. After chopping, place in a bowl. Add cheese and basil and toss well. Pile on dough. Draw dough up around mixture. With a large, sharp knife, slice bundle about five or six times across, then five or six times in the other direction. With knife, gently mix by lifting dough with vegetables from bottom and piling on top. The dough pieces should be about 2 inches square. With a spatula, gently mound mixture on a lightly greased baking sheet, reshaping into a circle and making sure most of the filling touches the dough. Bake at 350
degrees for about 30 minutes, or until puffy and brown. Remove from oven and let stand 10 minutes before removing from baking sheet. Serve warm or cold. To reheat, bake at 350 degrees for 5 to 10 minutes, or until heated through.
Recipe featured in Bread Daily on 11/28/01.