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1
Caramelized Onions: In skillet, heat oil over medium-low heat; cook onions, salt and pepper, stirring occasionally, for 30 minutes or until tender and golden.
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2
Let cool.
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3
In large bowl, dissolve honey in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.
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4
With wooden spoon, beat in 2 cups (500 mL) of the flour until smooth.
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5
Stir in onions, carrot, zucchini, tomatoes, salt, basil, oregano, thyme and marjoram.
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6
Stir in 2-1/2 cups (625 mL) of the remaining flour to make sticky dough.
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7
Turn out onto lightly floured surface; knead for 10 minutes, adding as much of remaining flour as necessary to make dough smooth, elastic and slightly tacky.
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8
Place in greased bowl, turning to grease all over.
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9
Cover with plastic wrap; let rise in warm draft-free place for about 1 hour or until doubled in bulk.
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10
Punch down dough; divide in half.
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11
Form each into oval; fit into 2 greased 8- x 4-inch (1.5 L) loaf pans.
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12
Cover and let rise for about 1 hour or until doubled in bulk.
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13
Brush tops with water; with sharp knife cut 3 diagonal slashes on tops.
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14
Bake in 350F (180C) oven for 1 hour or until golden brown and loaves sound hollow when tapped on bottom.
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15
Remove from pans; let cool on racks.
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16
(Make-ahead: Wrap in plastic wrap, overwrap with heavy-duty foil and freeze for up to 1 month.
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17
).
