Vegetable Herb Bread

At après ski, the chefs always offered fresh-baked bread to eat with the soup of the day. This loaf, with a beautiful golden hue and thick crust, makes a great soup dipper.

1 Tbsp. liquid honey (15 mL)
1¾ cups warm water (425 mL)
2 tsp. active dry yeast (10 mL)
5½ cups all-purpose flour, unbleached (1.375 L)
¼ cup carrots,peeled,  grated (60 mL)
¼ cup zucchinis, grated (60 mL)
¼ cup oil-packed sun-dried tomatoes, rinsed, drained, diced (60 mL)
2 tsp. sea salt (10 mL)
½ tsp. dried basil (2 mL)
½ tsp. dried oregano (2 mL)
½ tsp. dried thyme (2 mL)
½ tsp. dried marjoram (2 mL)

Carmelized Onions:
2 Tbsp.  vegetable oil(30 mL)
2 small onions, thinly sliced
1 pinch salt
1 pinch pepper

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. Let cool.

In large bowl, dissolve honey in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.

With wooden spoon, beat in 2 cups (500 mL) of the flour until smooth. Stir in onions, carrot, zucchini, tomatoes, salt, basil, oregano, thyme and marjoram.

Stir in 2½ cups (625 mL) of the remaining flour to make sticky dough. 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.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 hour or until doubled in bulk.

Punch down dough; divide in half. Form each into oval; fit into 2 greased 8x4" (1.5 L) loaf pans. Cover and let rise for about 1 hour or until doubled in bulk. Brush tops with water; with sharp knife cut 3 diagonal slashes on tops.

Bake in 350°F (180°C) oven for 1 hour or until golden brown and loaves sound hollow when tapped on bottom. Remove from pans; let cool on racks.

Makes 2 loaves, 12 slices each.

Make-ahead: Wrap in plastic wrap, overwrap with heavy-duty foil and freeze for up to 1 month.