Veggie Bread Ring

An impressive addition to any potluck. Use vegetables in a variety of colors for the most attractive ring.

Yields 1 large ring or 18 rolls

2-4 cloves garlic (minced)

2 cups / 500 ml fresh vegetables (minced) such as sweet peppers, green onions, red onion, summer squash, broccoli, spinach, purple cabbage, cauliflower, shredded carrots

1 cup / 250 ml large curd cottage cheese (drained 5 minutes through a sieve or use dry curd cottage cheese)

2 cups / 500 ml cheese (shredded)

2-3 tablespoons fresh herbs (chopped; or 2 teaspoons dried)

1/2 teaspoon salt

1/2 teaspoon ground red pepper or to taste

1/2 pound / 250 g tofu (diced as small as possible; optional)

1/4 cup / 60 ml sunflower seeds (optional)

Mix well.

1/2 recipe Zucchini Yeast Rolls (SIS p. 167)
or whole wheat bread dough for one loaf

Prepare dough according to directions through first rising. Punch down. On a lightly floured surface roll into an 18 x 24-inch / 45 x 60-cm rectangle. Cover with vegetable-cheese mixture, pressing down lightly. Roll dough into a long log, as for cinnamon buns. Bring ends of the log together and pinch shut. Transfer ring to a greased baking sheet. Using kitchen scissors or a sharp knife, slice into ring at 1-inch / 2.5-cm intervals, going about three-fourths of the way into the log. After making cuts all the way around, twist each piece slightly so the rolls fan out from center of the ring.

Cover with a damp cloth and let rise in a warm place 25 minutes. Bake in preheated oven at 350F / 180C for 20 minutes. Eat immediately or cool on wire rack and store in refrigerator.

To make rolls: Prepare as above except after rolling dough into a log, take a piece of thread or dental floss, put it around the log and pull the ends together, pinching off one roll (1-inch / 2.5-cm thick) at a time. Place on a greased baking pan, allowing a little space between rolls. Continue as directed above.

Cathleen Hockman-Wert, Corvallis, Oregon