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Spicy Zucchini Wheat Bread

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<p><a href="https://www.flickr.com/photos/gohumble/6137661449/">Image Credit</a></p>
Ingredients
  Milk 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 3 Tablespoon
  Firmly packed brown sugar/Honey 3 Tablespoon
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (About 110°)
  Whole wheat flour 1 1⁄2 Cup (24 tbs), unsifted
  All-purpose flour 2 Cup (32 tbs), unsifted
  Wheat germ 1⁄4 Cup (4 tbs)
  Grated orange peel 1 Teaspoon
  Salt 1 Teaspoon
  Ground cardamom 2 Teaspoon
  Coarsely shredded zucchini 1 1⁄2 Cup (24 tbs)
  Currants/Raisins 3⁄4 Cup (12 tbs)
Directions

In a pan, combine milk, butter, and sugar.
Heat, stirring, to about 110° (butter need not melt completely).
In a large bowl, dissolve yeast in water; add milk mixture.
Stir together whole wheat flour, 1 1/2 cups of the all-purpose flour, wheat germ, salt, orange peel, and cardamom until well blended.
Stir about half of this into yeast mixture.
Add zucchini and currants; stir to blend.
Gradually stir in enough of the remaining flour mixture to make a stiff dough.
Turn dough out onto a well-floured board; knead until smooth and elastic (10 to 20 minutes), adding remaining flour mixture as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide in half; shape each half into a smooth ball and place in a greased 1-pound coffee can (or shape into 2 small loaves and place each in a greased 4 1/2 by 8 1/2-inch loaf pan).
Cover and let rise in a warm place until dough rises 1 inch above top of can or doubles in loaf pans (about 45 minutes).
Bake in a 350° oven for 40 to 45 minutes or until tops are dark brown and bread sounds hollow when tapped.
Turn out on rack to cool.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Zucchini

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