Broccoli Tomato Bread

Broccoli Dough

10 oz (285 g) frozen broccoli, cooked, drained, and pureed

1 pkg (2 1/4 tsp) active dry yeast

3/4 cup warm water

1 Tbsp + 1 tsp oil

1 tsp salt

3 3/4 cups flour

Tomato Dough

1 pkg (2 1/4 tsp) active dry yeast

1 cup warm water

1 Tbsp + 1 tsp oil

1 tsp salt

1 6-oz (170-g) can tomato sauce

a very generous squirt or 2 of ketchup

3 1/4–3 3/4 cups flour

Egg Wash

1 egg white

1 tsp cold water

For plain dough, in a large bowl, dissolve yeast in warm water. Add oil, salt, and 2 cups flour; beat until smooth. Add enough remaining flour to form a firm dough. Turn onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.

For broccoli dough, in a large bowl, dissolve yeast in warm water. Add oil, salt, 2 cups flour, and broccoli. Beat until smooth. Add enough remaining flour to form a firm dough. Continue as above for plain dough.

1.  For tomato dough, in a large bowl, dissolve yeast in warm water. Add oil, salt, tomato sauce, ketchup, and 2 cups of flour; beat until smooth. Add enough remaining flour to form a firm dough. Continue as above for plain dough.

2.  Punch down each dough and divide into two larger pieces and one smaller one. Cover. On a lightly floured surface, roll out one portion of each dough into a rectangle. Place a rectangle of broccoli dough on plain dough; top with tomato dough. Try to get them as even with each other as possible. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam-side down on a greased baking sheet. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.

3.  With a sharp knife, make three shallow diagonal slashes across the top of each loaf. Beat egg white and cold water; brush over loaves. (This gives the bread an incredibly crispy crust.) Bake at 350°F/180°C for approximately 45 minutes or until golden brown. Remove to wire racks to cool. Once the bread is completely cool, slice and freeze.

Note: Bread flour works the best for this recipe. I tried it with 70% whole wheat flour (whole wheat pastry flour), and it came out amazing. If you use this flour, you might want to add dough enhancer as per package instructions.

Serving tip: Top with cream cheese or white (quark) cheese of your choice and grilled sweet red peppers, olives, cherry tomatoes, or other veggies.

This recipe originally appeared in Mishpacha Magazine.