Bread water

Why not. if you want that flavor?

Flour, yeast, salt, and water will develop their own flavor with time.  That is one reason for holding the dough for periods of time before baking.  Giving the yeast time to generate the carbon dioxide that gives the bread the rise, is another reason.  Try retarding the rise by refrigerating the dough for 24 hours before the final rise for more flavor.

Ford

Try it and let us know how it went, would you? I'd love to know how it turns out. :)

Tomato, carrot, mixed, beet, cucumber, squash, sweet potato, potato, mushroom,  anything sounding familiar yet? 

Onions(dehydrated) and potatoes are used quite often.

Potato water more for texture. Dehydrated onion water is said to be quite effective in flavoring Norm's onion roll recipe.

That's a neat Idea. The only concern I would have is if you were to infuse with something that was bad for the yeast, but heck, give it a try.

I'm curious if you are using a preferment, or if you're adding a percentage of rye or whole wheat to your mix.

Now, if you want a knock-off-your socks flavor, try the wild rice and onion bread pictured above.  Just click the photo to get to the recipe.

I have a friend who does this all the time, using water from boiling veg for bread.

This is a great idea, I wonder if you can do the same with fruits.

I was reading on making ricotta cheese at home, they say you can use the whey left over for a sort of sour dough taste in breads