Zucchini Yeast Bread

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. Combine the yeast with 1/4 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 1 1/2 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 F. Brush with olive oil and bake until golden, 40 to 45 mins. Cool on a wire rack.


	\| home \| back to Recipes \| Zucchini Yeast Bread 1 lb Zucchini, grated 2 tbs Salt 1 pkg Active Dry Yeast 1 1/4 c Lukewarm Water 3 1/2 c Flour Olive Oil, for brushing 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. Combine the yeast with 1/4 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 1 1/2 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 F. Brush with olive oil and bake until golden, 40 to 45 mins. Cool on a wire rack. Recipe featured in Bread Daily on 01/02/02.