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Zucchini Olive Yeast Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 15 Sep 2015 16:23:09 -0700
v115.n037.4
* Exported from MasterCook *

                         Bread, Zucchini Olive Yeast

Recipe By     :Renee Pottle
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Nuts                            Posted
                  Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3/4           cup  lukewarm water
    2               tbsp  honey
    2                tsp  active dry yeast
    3               cups  bread flour -- to 3 1/2, separated
    1                cup  white whole wheat flour
    2               cups  grated zucchini -- (not pureed)
    2               tbsp  olive oil
    1                tsp  salt
    1                cup  crumbled Feta cheese
       1/2           cup  chopped Kalamata olives
       1/4           cup  pine nuts

In a large bowl, or the stand mixer bowl, combine the water, yeast, 
and honey. Stir and let stand 15 minutes or until the yeast is foamy. 
Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 
hours. Meanwhile toast the pine nuts in a dry frying pan over medium 
heat until just browned (about 5 minutes). Set aside to cool. Add the 
remaining ingredients except the olives and pine nuts. Knead for 
about 4 minutes, adding more flour if necessary to keep dough held 
together. Add the olives and pine nuts and continue kneading for 
another minute or until they are well combined with the dough.

NOTE: This dough is very soft due to the zucchini moisture. You want 
the dough to hold together, but not to be too dry. Transfer to an 
oiled bowl. Cover and let rise for one hour or until doubled in size. 
Scrape dough out onto a floured board. Let rest for 10 minutes. Form 
dough into a loaf and place in a greased 8 1/2 x 4 1/2" pan or 9 x 5" 
pan. Cover and let rise 1/2 - 1 hour.

Preheat oven to 325F. Score the top of the loaf. Bake for 50 - 75 
minutes or until internal temperature reaches 190F. Remove from oven. 
Let cool for 5 minutes. Remove from pan and completely cool before 
slicing. This bread is delicious dipped in extra-virgin olive oil and 
served with a simple meal. It also turns everyday sandwiches into 
something special. Toasted slices make a nice bruschetta or crostini

Source:
    "Real Food - MOTHER EARTH NEWS"
S(Internet Address):
    "http://www.motherearthnews.com/real-food/zucchini-olive-yeast-bread-zbcz1409.aspx";
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Per Serving (excluding unknown items): 201 Calories; 7g Fat (32.4% 
calories from fat); 6g Protein; 28g Carbohydrate; 1g Dietary Fiber; 
8mg Cholesterol; 358mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.