Zucchini Yeast Bread
.
Yield
12 servingsPrep
3 hrsCook
45 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
zucchini
grated |
|
| 2 | tablespoons |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 1 ¼ | cups |
water
lukewarm |
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | x |
olive oil
for brushing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
zucchini
grated |
|
| 3E+1 | ml |
salt
|
|
| 1 | package |
yeast, active dry
|
|
| 296 | ml |
water
lukewarm |
|
| 828 | ml |
all-purpose flour
|
|
| 1 | x |
olive oil
for brushing |
*
|
Directions
In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes over a bowl or sink. Then squeeze out the moisture with your hands.
Combine the yeast with ¼ 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 1½ 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℉ (220℃). Brush with olive oil and bake until golden, 40 to 45 minutes. Cool on a wire rack.
