Zucchini Yeast Bread

Be the first to add a photo of this recipe!

4 hours Prep: 3 hours Cook: 45 minutes

421 calories per serving view nutrition facts

Ingredients

1	pound	zucchini	grated
2	tablespoons	salt
1	package	yeast, active dry
1 1/4	cups	water	lukewarm
3 1/2	cups	flour, all-purpose
1	x	olive oil	for brushing

Directions

In a colander, alternate layers of grated zucchini and salt. Leave for 30 mins over a bowl or sink. Then squeeze out the moisture with your hands.

Combine the yeast with 1/4 cup of lukewarm water, stir, and leave to dissolve for 15 mins.

Place the zucchini, yeast, and flour in a bowl. Stir together, and add just enough of the remaining water to obtain a rough dough.

Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1 1/2 hrs.

Grease a baking sheet. Punch down dough with fist and knead into a tapered cylinder. Place on baking sheet, cover, and leave to rise in a warm place until doubled in volume, about 45 mins.

Preheat oven to 425 F. Brush with olive oil and bake until golden, 40 to 45 mins. Cool on a wire rack.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)