True confessions time, I like bread, and I love making and eating my No-Knead bread. I make and eat it on a regular basis. And it's not exactly waist friendly. But it tastes good. Which is reason enough to make it. I do not like whole wheat bread. To make it palatable, people love to sweeten it, but then it becomes like cake. IMHO. I used to buy a bread brand called Hollywood bread, many, many years ago. It was touted as a diet bread, but I liked the taste so purchased it for that. It also made great toast. And I've been craving it for years, but I also wanted to try making a bread that had more fiber in it, than my favorpite No Knead bread. I did find some inspiration here. And then I winged the rest, well kinda, I made notes as I went along. This is my copycat recipe. And when I lived in UT, I used to buy a sprouted wheat bread that made awesome toast. Not that great on sandwiches, but excellent toast. And it had lots of fiber in it. Why am I talking fiber? Well, not for the reason you might think but because Weight Watchers touts fiber rich bread as being a 'free food'. They have 'zero points', not that I'm following Weight Watchers so much, but I like their 'free points' way of eating. They do tout a healthier way of eating. With both those memories in mind and not wanting to go through the whole process of kneading and waiting and kneading bread dough, I decided to play with adding stuff to my basic no knead bread recipe. I cooked up some veggies, but ended up not using all of them, so the remainder was frozen for future breads. I had some kale in the freezer, carrots, celery and cabbage to hand as well as a fresh tomato, so I cooked them all together. (in the future I'll try other mixtures, but this is the one for right now).
Then I used an immersion blender after they were cooked and added the seeds to the mixture. Spread it out on some parchment paper on a cookie sheet to cool down faster. This also helped me to divide it up a little and freeze the remainder in a sheet which equates to faster thawing. Just a little hint there. Bread before the rise.After the rise.
And here is this gorgeous bread after baking
And my breakfast this morning... So good, but also quite filling. PrintWith ImageWithout ImageVeggie Bread (aka Hollywood bread style)Yield: 25+ slices, sliced thinlyAuthor: Sid's Sea Palm CookingPrep time: 10 MinCook time: 40 Mininactive time: 3 HourTotal time: 3 H & 50 MThis is a mix and bake bread, no knead style, which is surprisingly light. The dough rises in the loaf pan and is baked straight from there. It is excellent toasted and makes a great sandwich as well. The bread can be sliced as soon as it has cooled, and frozen.IngredientsBread2 cups Bread Flour1/2 Cup Wheat Bran1/2 cup Vegetable medley1 egg1/2 cup milk (sufficient to reach the 1 1/2 cup mark on measuring cup when combined with egg and vegetable medley)1 package yeast1 tablespoon molasses1 teaspoon salt1 teaspoon Sesame Seeds (optional, for topping the bread)Vegetable medley3 stalks celery1 carrot1/2 cup kale1/2 cup cabbage1 tomato1/2 cup mixed seeds, Chia, Sesame and Flax (equal amounts of each)InstructionsBreadMix together the flour, bran, salt and yeast, in a large bowl, set aside.In a 2 or 3 cup measuring cup, mix the egg with 1/2 cup of the cooked and cooled vegetable medley, molasses and add sufficient milk to the 1 1/2 cup mark. Mix together with a fork. Add the wet mixture to the dry ingredients and mix together until they are just combined. If needed, add more milk, a tablespoon at a time, until the mixture looks 'shaggy'. Grease a loaf pan, and add the bread dough to it. Smooth out the top with wet hands or a spatula, to make it nice and even. Sprinkle the teaspoon of sesame seeds on top. Place a piece of oiled plastic wrap over top of the dough and pan and set aside to rise. Let rise until it reaches the top of the pan. This will take about 2-3 hours depending on the warmth of the kitchen. I used the proof setting on my oven for the last hour as my kitchen was rather cool. As soon as it has risen well, coming to the top of the pan, remove the plastic wrap. Preheat the oven to 350 degrees and place the pan in the oven to bake. Let bake for 40-45 minutes, then check the internal temperature with an instant read thermometer. It should read 190 degrees. You want the bread to reach that temperature. Veggie MedleyPlace all the vegetables in a pan with just enough water to cover. Cook until soft, about 20 minutes or so. Do not drain.Using an immersion blender or a food processor, process the vegetables and the water they cooked in until smooth. Add the half cup of seeds and mix in. Let cool. This makes about 1 /2-2 cups of vegetable mixture. The excess can be frozen for a future loaf of bread. Calories77.05Fat (grams)2.05Sat. Fat (grams)0.36Carbs (grams)12.41Fiber (grams)2.64Net carbs9.77Sugar (grams)1.38Protein (grams)2.93Sodium (milligrams)101.73Cholesterol (grams)7.99This is an estimate only.Did you make this recipe?Tag @Sidsseapalmcooking on instagram and hashtag it #CopycatHollywoodBread All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2021, with all rights reserved thereof. Check out my cookbooks on Amazon. You can also email me at [email protected]
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