Vegetable Herb Bread

Directions

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