Wednesday, August 6, 2008

Zucchini Yeast Bread

1 lb. zucchini, grated
2T salt
2 1/4 tsp. active dry yeast
1 1/4 C lukewarm water
3 1/2 C bread flour
olive oil for brushing
granulated garlic
grated Parmesan cheese
In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes then squeeze out the moisture with your hands. Combine yeast with 1/4 c of the water. let sit for 15 minutes. 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 an oiled bowl, cover with plastic wrap and let sit for 1 1/2 hours or until double in size. Grease a baking sheet. Punch down the risen dough and knead into a tapered cylinder. Place on the baking sheet cover with plastic wrap and let sit for 45 minutes, until double in size. Preheat oven to 425 degrees F. Brush with olive oil and sprinkle with Parmesan cheese and granulated garlic. Bake until golden brown 40-45 minutes. Cool on a rack. For extra crispness double bake the loaf. When you are ready for serving place bake in the 425 degree oven for 15-20 minutes.

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