Name: Whole Wheat Zucchini Bread
Yield: 6
Cuisine: United States
Ingredients: 0 Flour: 300 g; Whole Wheat Flour: 150 g; Water: 130 ml; Whole Milk: 150 ml; Zucchini: 2; Salt: 20 g; Extra Virgin Olive Oil: 30 ml; Brewer's Yeast: 1 sachet

Асаблівасці:

кухня:

Злучаныя Штаты

70
падачы 6
серада

інгрэдыенты

300 г 0 мучной
150 г Суцэльная пшанічная мука
130 мл вады
150 мл цэльнае малако
2 цукіні
20 г соль
30 мл аліўкавы алей
1 sachet Піўныя дрожджы

напрамкі

Увесь шынкі пшаніцы хлеб будзе вельмі смачна, прыватнасці, і будзе выдатнай альтэрнатывай класічнага хатняга хлеба.

У гэтым выпадку, на самой справе, падстава цеста ўзбагачаецца наяўнасцю тонка нарэзаных шынкоў, якія выдатна спалучаюцца з астатнім тэстам і даць жыццё сапраўды выдатны вынік, духмяны, але перш за ўсё смачна і арыгінальна.

Пабачым, то, як прыгатаваць цудоўны ўвесь шынок пшаніцы хлеб і некаторыя карысныя парады, каб атрымаць добры вынік і заваяваць нашы госць з сапраўдным і смачным прадуктам.

меры

1 зроблена 45	To begin the preparation of whole wheat zucchini bread you must first mix together milk, water and brewer's yeast. Both milk and water must be at room temperature or slightly warmed by passing them for a few seconds to microwave. It is important, аднак, that the two ingredients are not too hot because otherwise they would risk burning the leavening action of the yeast. To these three ingredients add also about 80 g of flour 0, taken from the total, and mix everything. The mixture thus obtained will be left to rise for about 45 minutes or until it has doubled its initial volume. In this way you will have created the dough that will form the basis of your zucchini bread
2 зроблена	Тым часам, dedicate yourself to zucchini. These, на самой справе, will be deprived of the two ends, washed and dried carefully and then grated using a grater with large holes. Sprinkle the zucchini with salt and let it rest for 30-45 minutes and then squeeze it carefully so that the excess vegetation liquid is lost.
3 зроблена	At this point resume your leavened dough and add little by little all the other ingredients, including the well-squeezed zucchini. Mix everything well until you have obtained a ball of very elastic and compact dough. The amount of flour could vary depending on the consistency of the zucchini. На самой справе, if these still contain some liquid it may be necessary to add some other flour. It is important, аднак, that the result is a ball of elastic and compact dough, especially not more sticky.
4 зроблена 120	The dough should be placed inside a bowl, covered with a rag and a transparent film and placed in the oven off but with light on for about two hours so that it can leaven.
5 зроблена 40	When it has doubled its initial volume, you can put it on a pastry board, give the shape you want and let it rise in the oven at night, but with the light on for about 40 хвілін. Alternatively you can lay your dough directly into a plumcake mold, previously sprinkled with oil, and then in this case it will take only two hours of levitation.
6 зроблена 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 ° C каля 40-45 minutes or until your bread will be well browned on the surface.
7 зроблена	Пасля таго, як гатовы, the bread will be baked, left aside to cool and then served to your guests.