June 11, 2020 • Nancy Wolfson-Moche

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Every dish tells a story. “Food without a story is just calories,” says Mitchell Davis of the James Beard Society. This breakfast bread tells the story of my first solo book, published today. Vegetables for Breakfast from A to Z takes a closer look at 31 vegetables, letter by letter, including a selection of recipes from this blog. Check it out and look inside the book here.  

         Each vegetable topping this simple flatbread dough is celebrated in my book. Slivered asparagus symbolize the perennial ideas in the book, wheels and spirals of yellow squash describe its spiraling forward energy, carrot rudders remind me of the anchoring necessary to get it done, broccoli and cauliflower represent the bling of ideas blossoming into print, kale and arugula grow up and out, the direction eating vegetables for breakfast will take (fingers crossed). Chives, dill, oregano and thyme reflect the flavor and spice I put into the pages of the book.  Assembled and baked, this breakfast bread is totally tasty!

Ingredients to make 4-6 breads

• For the dough
• 3 ½ to 4 cups bread flour, plus more for rolling (bread or 00 flour renders a crisper bread; if not available use all-purpose for more chew
• 2 1/4 teaspoons or 1 envelope dry yeast (I like Red Star)
• 2 teaspoons coarse sea salt 
• 2 tablespoons plus 2 teaspoons olive oil
• 1 1/2 cups water, 110° F        
• For the toppings
• About 4 asparagus spears, slivered
• 2 yellow squash, one spiraled and one sliced into wheel shapes
• 1 red carrot, cut into rudders
• 6 each, broccoli and cauliflower florets 
• 1/4 cup kale microgreens
• 1/4 cup arugula
• several sprigs baby dill
• several sprigs thyme
• 8 fresh oregano leaves
• 8 basil leaves, cut into ribbons
• 4-5 viola tricolor flowers 
• 4 fresh chives, with flowers                                                                                                                     

  Process  

• Whisk the flour,  yeast and salt together in a large glass or ceramic bowl.     
• Gradually add the water and 2 tablespoons of the oil, 1 tablespoon at a time until the dough comes together into a ball. If dough feels dry, add additional water, 1 tablespoon at a time.   
• Scrape the dough onto a lightly floured surface and gently knead for about 3-5 minutes until you have a smooth, firm ball.            
• Grease a clean large glass or ceramic bowl with the remaining 2 teaspoons olive oil. Place the dough in it and cover the bowl with a damp white cotton towel. Set the bowl in a warm area of the kitchen for about an hour so it can rise.
• Preheat the oven to 375°F.
• Turn the dough out onto a lightly floured surface; divide into 4-6 equal pieces. Knead each piece, then roll each into a long thin rope.  Use about two-thirds of the rope to create a frame for your bread. I wanted mine to resemble my actual book, so I made it a square.  

 

• Use the last third of the dough rope to create lines within the square. I made 6, as below.
• Now place the cut veggies and scatter the herbs on top of and in between the lines (the dough will rise once more so any gaps will be filled). Tell your own story with the shapes, order and placement of the toppings. Sprinkle with sea salt and fresh ground black pepper. Place it on a baking pan and let rest for 15 minutes.
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  Bake at 375°F for 10-15 minutes, until bread is light golden brown and veggies are cooked. Allow to cool and then eat the story in your bread.