Vegetable Breads

The subtle orange hue from pumpkin or carrot, the orangey-red crumb from tomatoes and the amazing colours of spinach or beetroot bread are only part of the story. Vegetables — grated, puréed, mashed or chopped — can be incorporated into bread doughs to provide wonderfully flavoured and coloured loaves. Almost any vegetable can be used, often in conjunction with spices, as in Carrot and Fennel Bread, or fresh herbs, as in Fresh Tomato and Basil Loaf.