Zucchini Yeast Bread

Name: Zucchini Yeast Bread
Prep time: P3H
Total time: P4H
Yield: 12
Cuisine: Fusion
Ingredients: zucchini; salt; yeast, active dry; water; flour; olive oil

Submitted by mari

YIELD

12 servings

PREP

3 hrs

COOK

45 min

READY

4 hrs

Ingredients

POUND ZUCCHINI
grated

TABLESPOONS SALT

PACKAGE YEAST, ACTIVE DRY

1 ¼

CUPS WATER
lukewarm

3 ½

CUPS ALL-PURPOSE FLOUR

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.