Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup plain Greek yogurt
- 1/2 cup water
- 1 cup mixed vegetables (carrots, zucchini, bell peppers, onion), diced
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Mixing bowl
- Wooden spoon or spatula
- Baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
2. In a mixing bowl, combine the flour, salt, baking powder, baking soda, cumin, smoked paprika, and black pepper.
3. Add the olive oil, Greek yogurt, and water to the dry ingredients. Mix until a dough forms.
4. Fold in the mixed vegetables and fresh parsley.
5. Transfer the dough to the prepared baking dish and shape it into a round loaf.
6. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let the bollo cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 1mg
Sodium: 485mg
Total Carbohydrates: 31g
Dietary Fiber: 2g
Sugars: 2g
Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Greek yogurt can be substituted with sour cream or plain yogurt.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add cooked quinoa or brown rice to the dough for added texture and nutrition.
- Replace the mixed vegetables with roasted sweet potatoes and kale for a different flavor profile.
- Add shredded cheese to the dough for a cheesy vegetable bollo.
Tips and tricks:
- Make sure to dice the vegetables into small pieces to ensure even distribution in the dough.
- Use a sharp knife to slice the bollo for clean slices.
- Serve with a side of hummus or tzatziki for added flavor.
Storage instructions:
Store leftover bollo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bollo in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the bollo on a platter with fresh herbs and sliced vegetables for a colorful presentation.
Garnishes:
Garnish with fresh parsley or cilantro for added flavor and color.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mediterranean Chickpea Salad
- Roasted Brussels Sprouts with Balsamic Glaze
- Grilled Asparagus with Lemon and Parmesan
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until a dough forms.
- If the dough is too wet, add a tablespoon of flour at a time until a dough forms.
Food safety advice:
- Make sure to wash and dice the vegetables before adding them to the dough.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bollo de Vegetales is a traditional Spanish bread that is typically made with a variety of vegetables and spices. It is often served as a side dish or as a light meal.
Flavor profiles:
The bollo has a savory and slightly spicy flavor from the cumin and smoked paprika. The mixed vegetables add a fresh and crunchy texture to the bread.
Serving suggestions:
Serve the bollo warm or at room temperature with a side of hummus or tzatziki for added flavor.
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Taste: Savory, Tangy, Herbaceous, Earthy, Spicy