Zucchini yeast bread

Yield: 1 servings

Measure Ingredient
1 pounds Zucchini -- grated
2 tablespoons Salt
1 pack Active Dry Yeast
1¼ cup Lukewarm Water
3½ cup Flour
\N \N Olive Oil -- for brushing

1. 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.

2. Combine the yeast with ¼ cup of lukewarm water, stir, and leave to dissolve for 15 mins.

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

4. 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.

5. Grease a baking sheet. Puch 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.

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

Recipe By : The Great American Baking Book - ISBN 0-8317-3971-1 From: Dan Klepach Date: 04-22-95 (159) Fido: Cooking

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