* Exported from MasterCook *
Snowflake Zucchini Bread (Winter Version)
Recipe By :King Arthur Flour Company
Serving Size : 0 Preparation Time :0:00
Categories : Breads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups unbleached all-purpose flour -- *
1 cup whole-wheat flour -- (5 ounces)
4 1/2 teaspoons instant yeast
3/4 cup sugar -- (5 1/4 ounces)
1 tablespoon salt
3/4 cup raw wheat germ -- (2 1/4 ounces)
2 cups zucchini purée** -- (1-pound)
3/4 cup unsalted butter -- (1 1/2 sticks, 6 ounces)
4 large eggs
* 7 to 8 cups = 1 pound, 13 3/4 ounces to 2 pounds, 2 ounces
** 2 cups zucchini plus 1/2 cup water, puréed.
See companion recipe: Sunshine Zucchini Bread (Summer Version).
In a large mixing bowl, combine 2 cups of the all-purpose flour, the
whole-wheat flour, yeast, sugar, salt, and wheat germ; mix well.
In a saucepan, heat the zucchini purée and butter just until warm to
the touch (100F). Add, along with the eggs, to the flour mixture.
Blend at low speed for 1 minute, then beat for 3 minutes at medium
speed. By hand, gradually stir in enough all-purpose flour to make a
firm dough. Knead on a lightly floured surface until smooth, 5 to 8
minutes; or knead in an electric mixer, using the dough hook.
Place the dough in a greased bowl, and turn it over to grease the
top. Cover and let rise in a warm place until doubled in size, about
1 1/2 hours.
Gently deflate the dough and divide it into three pieces. Shape each
into a loaf. Place in greased 8 1/2 x 4 1/2-inch loaf pans. Cover and
let rise until the dough crowns nicely over the top of the pan, about
45 minutes.
Bake the bread in a preheated 375F oven for 25 to 30 minutes, until
it's golden brown. The bread should reach an internal temperature of
190F. Remove it from the oven, and turn the loaves out of their pans
onto a rack to cool.
Yield: 3 loaves, 16 slices each.
Nutrition information per serving (1 small slice, 38g): 97 cal, 3g
protein, 16g complex carbohydrates, 3g sugar, 1g dietary fiber, 18mg
cholesterol, 139mg sodium, 76mg potassium, 10RE vitamin A, 1mg iron,
5mg calcium, 52mg phosphorus.
Source:
"The Baking Sheet, 2004 Summer (Vol. XV, No. 5), page 13"
Copyright:
"(c) 2004 King Arthur Flour, Inc. ISSN 1087-3600"
Yield:
"3 loaves"
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