Cold snow, warm bread

As a light snow fell outside today, I thought of freshly baked bread.

My friend Lisa gave me a copy of The New Enchanted Broccoli Forest, by Mollie Katzen. I thumbed through it and immediately decided to make Vegetable-Flecked Bread.

You begin by sauteing about 2 cups of vegetables (several homegrown, of course): red onion, garlic, carrots, zucchini, and red bell pepper. Then you stir in a cup of seeds: sesame and sunflower. Then a lot of hard kneading takes place to incorporate this into the whole wheat flour (from Wheat Montana, of course).

But in the end it's worth it: fragrant, delicious.

This is one of those enchanting recipes where the dough looks as nice as the final product.

It tastes good, too.