Braided Bread With Vegetables

December 29, 2021
Feeling pressured into buying gifts to exchange with friends and family can make the holidays feel a bit frantic and overwhelming. The unnecessary consumerism is a huge downfall to both our environment and our bank accounts alike. I prefer to stay home and make a bunch of homemade gifts, whether they be crafted by hand or baked in the oven.

The only thing my dad requested for Christmas this year was a loaf of bread. I love to make bread because the possibilities of what you can do with the dough are endless. I made him a ‘normal’ loaf of bread, and then I experimented around with different shapes and add in’s. This braided bread has crunchy onions and peppers kneaded into it, and is sprinkled with some garlic powder. This makes the entire kitchen smell like a pizza while it is baking. To serve, you could dip the bread in marinara sauce as an appetizer, or you could slice it horizontally to make a sandwich with.
braided bread on a cooling rack

Braided Bread With Vegetables

Recipe Type: Appetizers Sandwiches
utensils YIELDS 1 loaf
herb graphic for recipe card
  • 1 1/4 cup unsweetened plant based milk
  • 1 tsp cane sugar
  • 1 pack (2 1/4 tsp) active dry yeast
  • 1/2 tsp sea salt
  • 1/2 cup applesauce
  • 4 cups all purpose flour
  • 1/4 cup red onion, diced
  • 1/4 cup bell pepper, diced
  • 2 tbsp (to coat) olive oil
  • to sprinkle on top garlic powder
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Preheat oven to 350°F.

In a small saucepan, heat the milk until just warm to the touch.

1. Pour the milk into a large mixing bowl. Add in the yeast and cane sugar and whisk a few times. Cover with a dish towel for 5–10 minutes, until bubbles foam on the top.

2. Add in the salt and apple sauce and stir.

3. Add in 1 1/2 cups of flour and mix well. Continue to add the flour 1/2 cup at a time until all 4 cups have been added.

4. Use a rubber spatula to wipe the sides of the bowl and knead your dough until a ball forms.

5. Cover the dough ball with a damp dish towel and place on top of your ‘preheating’ oven for 45 minutes to rise. The heat will help the dough rise.

6. Once the dough has doubled in size, knead it until there are no air bubbles. Add in the peppers and onions and knead for a minute or two, until they are evenly mixed in.

7. Separate the dough into three equal pieces and roll them out into long, thin pieces, about 15 inches long . Place them in a row, side by side.

8. Place the very ends of each piece on top of each other and seal with a tiny bit of water. Braid together and again, seal the ends when you are finished.

9. Coat in olive oil and sprinkle with garlic powder.

10. Cover and let rise for another ten minutes before baking.

11. Bake for 45 minutes or until it turns a crusty, dark brown. Remove from oven and let cool on wire rack.

Also by Lauren: Balsamic Roasted Radicchio Salad

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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