Vegan Cottage Loaf

A tasty vegan take on the traditional cottage loaf, full of fresh herbs and colorful vegetables. It goes well as a side dish or with your favorite soups and stews.

Ingredients:

3 cups all-purpose flour
1 packet 2 1/4 tsp active dry yeast
1 cup warm water
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
1 cup chopped mixed vegetables such as bell peppers, onions, carrots
1/2 cup chopped fresh herbs such as parsley, thyme, rosemary

Instructions:

Mix warm water and sugar in a small bowl

Then, sprinkle yeast on top of the sugar

Let it sit for five minutes until it foams up

Put flour and salt in a large bowl and mix them together

In the middle, make a well and pour in the yeast mixture and olive oil

Mix until you get a dough

On a lightly floured surface, knead the dough for 5 to 7 minutes, or until it is smooth and tight

Cover the dough with a clean kitchen towel and set it in a greased bowl

Let it rise in a warm place for about an hour, or until it goes double in size

Roll out the dough and cut it into two equal pieces

Make a ball out of each piece

Take one ball and use your hands to make it a little flatter

Put the chopped herbs and vegetables in the middle, and then put the other ball on top of it

Together, press the two balls' edges together to make a single loaf

Put the loaf on a baking sheet that has been greased

Put a clean kitchen towel over the loaf and let it rise again for about 30 minutes

Before you start cooking, heat the oven to 375F 190C

Put the loaf in the oven for 25 to 30 minutes, or until it is golden brown and when you tap it on the bottom, it sounds hollow

Lay the loaf out on a wire rack to cool down before cutting it up and serving it

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