Vegetable Bread Crown Recipe

Makes one (12-inch/30cm) loaf

• 1 quantity Bread Dough (refer recipe)

• 1 egg yolk, lightly beaten

• 3 bell peppers/capsicums, mixed colors, weighing about 1 1/2 lb/650 g, seeded, cored, and cut into strips

• 6 tbsp extra-virgin olive oil

• 1 lb/500 g zucchini/courgettes, cut into rounds

• 3 1/2 oz/100 g leeks, cut into rounds

• 1 cup/125 g hulled/shelled peas

• 5 leaves fresh basil, torn

• 1 tsp soy sauce

• salt and freshly ground black pepper to taste

1. Prepare the dough and set aside to rise (about 1 hour). When the rising time has lapsed, roll the dough out to a sheet about 1/2 inch (1 cm) thick. Cut out a 12inch (30cm) circle.

2. Butter a 12inch (30cm) springform pan. Transfer the dough to the prepared dish. Knead the offcuts into a long rounded roll.

3. Brush the edge of the dough with egg yolk and stick the roll on top, pressing it firmly. Make small cuts 1 inch (2.5 cm) apart along the edge. Cover with a cloth and let rise in a warm place for 1 hour.

4. Preheat the oven to 450°F/220°C/gas 7. Sauté the bell peppers in 3 tablespoons of oil in a large frying pan over medium heat for 10 minutes, or until crunchy-tender. Transfer to a large ovenproof dish.

5. Sauté the zucchini and leeks in the remaining oil in the same frying pan over medium heat for 10 minutes, or until crunchy-tender. Cook the peas in salted boiling water for 10 minutes, until just tender.

6. Transfer all the vegetables to the ovenproof dish with the peppers. Warm the vegetables in the dish in a warming oven.

7. Add the basil and soy sauce. Season with salt and pepper. Brush the bread with the remaining beaten yolk.

8. Bake for 35-40 minutes, or until risen and golden brown. Transfer to a serving plate and arrange the vegetables in the crown. Serve hot or warm.