Spicy Zucchini Wheat Bread Recipe
Ingredients
| Milk | 2/3 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| 3 tablespoons firmly packed brown sugar or honey | ||
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Whole wheat flour | 1 1/2 Cup (16 tbs), unsifted | |
| 1 1/2 to 2 cups all-purpose flour, unsifted | ||
| Wheat germ | 1/4 Cup (16 tbs) | |
| 1 teaspoon each salt and grated orange peel | ||
| Cardamom | 2 Teaspoon | |
| 1 1/2 cups coarsely shredded zucchini | ||
| 3/4 cup currants or raisins | ||
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.
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.
Chef
