Zucchini Yeast Bread
|Soy milk/Water and orange juice||1⁄3 Cup (5.33 tbs)|
|Safflower oil||1 Teaspoon|
|Honey||1 1⁄2 Teaspoon|
|Dry yeast||2 Teaspoon|
|Warm water||2 Teaspoon|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Unbleached flour||1 Cup (16 tbs)|
|Wheat germ||2 Teaspoon (Raw)|
|Orange rind||1 Teaspoon, grated|
|Cardamom powder||1 Teaspoon|
|Grated zucchini||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Over medium heat, warm the water, orange juice, or soybean milk.
Add oil and honey.
Dissolve yeast in the 2 tablespoons warm water.
Let sit 5 minutes.
In a large bowl, combine the oil mixture and the yeast.
Blend together flours, wheat germ, orange rind, cardamom, and salt.
Stir about half into the yeast mixture.
Stir in zucchini and raisins.
Gradually add the remaining flour to make a stiff dough.
On a well-floured pastry cloth, knead about 10 minutes, or until dough is smooth and elastic.
Add more flour if needed.
Put dough in a greased bowl, turning once to grease top.
Cover with a cloth and let rise in a warm place until doubled in bulk, about 1-1 1/2 hours.
Punch down the dough, shape into a loaf, and put into a greased 8 x 4-inch loaf pan.
Cover and let rise until doubled in bulk, about 45 minutes.
Bake at 350° 40-45 minutes, or until loaf sounds hollow when tapped on the bottom.
Turn out onto a wire rack to cool.