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1
In a measuring cup, dissolve 1 tsp.
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2
sugar in warm water.
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3
Sprinkle yeast over and let stand for 8 to 10 minutes, until foamy.
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4
Stir to dissolve.
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5
Grater: Grate vegetables, using medium pressure.
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6
Transfer to measuring cup.
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7
You need about 1 1/2 cups of vegetables.
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8
Steel Blade: Place flour, oil, salt, remaining 1 tsp.
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9
sugar, thyme and basil in processor.
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10
Process 10 seconds, until combined.
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11
Add dissolved yeast mixture through feed tube while machine is running.
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12
Process until dough gathers together into a mass around the blades.
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13
Let machine knead dough about 45 seconds longer.
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14
If machine slows down because dough is too sticky, add a few tablespoons of flour through feed tube; if dough is too dry, add a few tablespoons of water.
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15
Turn out onto a lightly floured surface.
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16
Knead by hand for 1 to 2 minutes, until smooth and elastic, adding just enough flour to prevent dough from sticking to your hands.
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17
Place dough in large greased bowl, turning to grease all surfaces.
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18
Cover bowl with plastic wrap and let rise in warm place until doubled, about 1 1/2 hours.
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19
Punch down.
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20
If you have time, let rise a second time; punch down once again.
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21
To shape: On a lightly floured surface, roll dough into 9 x 12-inch rectangle.
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22
Roll up like a jelly-roll from the shorter side.
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23
Seal ends by pressing down with edge of your hand.
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24
Place seam-side down in sprayed 9 x 5-inch loaf pan.
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25
Cover and let rise until doubled, about 1 hour.
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26
Bake in a preheated 425 F oven for 25 to 30 minutes, until golden brown.
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27
Bread should sound hollow when tapped with your fingertips.
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28
Remove from pan and let cool.
