Zesty Zucchini Twist
Recipe from Red Star Yeast
Garden vegetables combine with wheat and oats for nutritious, moist and delicious bread.
See a blog post featuring this recipe on Thyme In Our Kitchen: http://www.thymeinourkitchen.com/2012/07/zesty-zucchini-twist.html
This recipe makes 1 loaf
|Buttermilk, room temperature||2/3 cup|
|Vegetable Oil||1 TBSP|
|Bread Flour||3 cups|
|Oatmeal, quick or regular||1/2 cup|
|Zucchini, grated and drained||1/2 cup|
|Green onions, chopped||2 TBSP|
|Red Pepper, chopped||1/4 cup|
|Romano cheese, grated||2 TBSP|
|Lemon pepper||1/2 tsp|
|Active Dry Yeast||1+1/2 tsp|
Bread Machine Method
Place room temperature ingredients in pan in order listed. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. When cycle is complete, remove dough from pan. Continue with Shaping, Rising and Baking directions below.
(Or select BASIC cycle for untwisted version.)
Combine yeast, 1 cup flour, oatmeal, lemon pepper, salt, sugar and cheese. Heat oil and buttermilk to 120°-130°F. Add to flour mixture. Beat 3 minutes on medium speed. Add pepper, onion, and zucchini. By hand, stir in enough remaining flour to make firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; let relax 5 minutes. Roll each part into an 8- inch rope. Overlap two ends; twist ropes together. Pinch ends to seal; tuck under. Place in greased 8 x 4- inch loaf pan. Cover; let rise until indentation remains after lightly touching. Gently brush risen loaf with 1 tsp milk. Bake in preheated 375°F oven for 30 to 40 minutes. Remove from pan; cool on rack.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Pineapple Zucchini Bread
Recipe from Betty Crocker
- 1 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1 cup shredded zucchini (1 small)
- 1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid
- 2 eggs, slightly beaten
- 2 cups Gold Medal® all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/2 cup chopped walnuts or pecans
- 1/2 cup powdered sugar
- Reserved 1 tablespoon pineapple liquid
- 1 teaspoon corn syrup
- 1/4 teaspoon ground cinnamon
- Heat oven to 350°F. Grease and flour bottom only of 9×5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes.
- In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator.
Makes 12 servings (1 slice each)
1 Serving (1 Serving) Calories 300 (Calories from Fat 110)
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