Chop Block Bread

Veggies, cheese and herbs flavor this unique loaf!

Basic Wheat Bread Dough

There are lots of variations on this basic white bread regarding the amount of water, sugar, salt and oil.  I like this one because everything’s in “twos” except the flour, so it’s easy to carry in your head.

2¼ cups of warm water (100 to 110° F)

2 packages of active dry yeast

2 tablespoons brown sugar

2 teaspoons of salt

2 tablespoons of vegetable oil

2 cups whole wheat flour

3½ to 4 cups of bread flour

Dissolve yeast in warm water in a large mixing bowl. Add sugar, oil, and salt, and mix well. Add wheat flour and mixing well until flour is thoroughly incorporated.  Allow batter to rest for five minutes to allow the wheat flour to absorb more liquid.  Add 3 cups of white flour, one cup at a time, mixing thoroughly after each cup.  Turn dough out onto a lightly floured countertop.  Knead for 8 to 10 minutes, adding more flour as needed to make a smooth and elastic dough that is only slightly sticky. Lightly oil the surface of the dough and place in a clean, dry bowl.   Cover with a dry cloth and let rise about an hour or until doubled. Punch the dough down, and knead it lightly.  Shape the loaves as directed on according to the individual instructions that follow.

Chop Block Bread

Like many others, this bread can made with just about any kind of dough as long as it’s not too sweet, but it really is best with whole wheat.  

1 batch of Basic Whole Wheat Dough

1/4 cup chopped celery

 cups finely chopped onion

 cups chopped carrots

 cups coarsely chopped broccoli

1 cup of grated sharp cheddar

¼ cup fresh chopped lovage, or 1-2 Tbs. dried herbs

Toss all vegetables with the cheese in a bowl until evenly blended.  Punch down dough and knead briefly to work out large air bubbles.  Pat dough out into a large oval.  Place vegetables (and herbs) on top and fold the dough in half.  Knead gently to distribute the vegetables.  At first, the dough will fall apart and be a bit awkward to handle, but be patient and keep pushing rogue veggies back into the dough.  Eventually, the vegetables become incorporated, but without losing their shape.  Grease a large baking sheet. Flatten the dough into a large oval about 1½" thick and place on the baking sheet.  Cover and let rise in a warm place free from drafts for 30 to 45 minutes, until nearly doubled in bulk. 

Bake in a preheated oven at 350° F. for 40 to 50 minutes.  Cover loaves lightly with aluminum foil if they begin to brown too quickly.  Loaves are done when top crust is firm and they sound hollow when tapped (195° to 200° F in the interior).  Cool on racks.

Notes

--Lovage is an herb you don't find in most gardens (or garden shops) but it's worth looking up online and finding a plant or two. It has the appearance of celery, but you use the leaves rather than the stalks. The flavor of the leaves (bear with me here) tastes like a cross between celery and beef broth. It' a terrific addition to vegetable dishes or tuna salad when you want a meaty undertone.