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

Eegeschaften:

Cuisine:

Vereenegt Staaten

70
déngt 6
mëttel-

Ingredienten

300 g 0 Miel
150 g Ganz Weess Miel
130 ml Waasser
150 ml Lait
2 Zuccini
20 g Salt
30 ml Extra Virgin Olivenueleg
1 sachet Brewer's Yeast

Richtungen

De ganzen Weess Zuccini Brout wäert ganz lecker, besonnesch a wäert eng exzellent Alternativ zu de Klassiker hausgemaachten Brout ginn.

An dësem Fall, tatsächlech, der Basis Deeg ass vun der Präsenz vun der Haaptpersonnage geschnidden Zuccini beräichert datt perfekt mat de Rescht vun der Deeg Mëschung a ginn Liewen zu engem wierklech excellent Resultat, parfüméierter mee virun allem lecker an originell.

Mol kucken, dann, wéi enger Passe ganzt Weess Zuccini Brout an e puer nëtzlech Tipps ze preparéieren engem super Resultat ze kréien an eis Gäscht mat engem reellen a lecker Produit Victoire iwwer.

Schrëtt

1 gemaach 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, Ee, 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 gemaach	An der Tëschenzäit, dedicate yourself to zucchini. These, tatsächlech, 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 gemaach	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. Tatsächlech, if these still contain some liquid it may be necessary to add some other flour. It is important, Ee, that the result is a ball of elastic and compact dough, especially not more sticky.
4 gemaach 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 gemaach 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 Minutten. 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 gemaach 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 ° C fir ongeféier 40-45 minutes or until your bread will be well browned on the surface.
7 gemaach	Kéier fäerdeg, the bread will be baked, left aside to cool and then served to your guests.