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

Iyaya:

Cuisine:

Amerika

70
Veiqaravi 6
Sala ga o ya

Gacagaca

300 lako 0 Sara na kena valawa
150 lako Witi taucoko sara na kena valawa
130 ml Wai
150 ml Sucu ni taucoko
2 Zucchini
20 lako Salt
30 ml Ikuri ni goneyalewa na waiwai ni Olive
1 sachet Ragi ni iYau ni iVakatakata

IDusidusi

Na madrai ni tauca na zucchini ni witi taucoko na kana vinaka sara, vakatabakidua ka na Much uasivi me na momona ni madrai vavi e vale.

Ena vuku ni ka oqo, na ka dina, the base dough is enriched by the presence of the thinly sliced zucchini that blend perfectly with the rest of the dough and give life to a really excellent result, fragrant ia mai na veika kece kana vinaka ka ulu.

Me ’ raica na % s, qai, ivakarau ni kena vakarautaki e dua na madrai ni tauca na zucchini ni uasivi na witi taucoko kei na so na ivakasala yaga vakalevu sara me ra rawata e dua na isau cecere ka qaqa ena noda vulagi vata kei na dua na ivoli dina ka maleka.

Na ikalawa

1 Cakava 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, Ia, 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 Cakava	Ena gauna oqo, dedicate yourself to zucchini. These, na ka dina, 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 Cakava	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. Na ka dina, if these still contain some liquid it may be necessary to add some other flour. It is important, Ia, that the result is a ball of elastic and compact dough, especially not more sticky.
4 Cakava 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 Cakava 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 na miniti. 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 Cakava 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 ° C for about 40-45 minutes or until your bread will be well browned on the surface.
7 Cakava	Ni sa vakarau, the bread will be baked, left aside to cool and then served to your guests.