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

Nta:

Cuisine:

Teb chaws As Mes Lis Kas

70
Pab raws li cov 6
Nruab nrab

Cov khoom xyaw

300 g 0 Hmoov nplej
150 g Whole Wheat Flour
130 ml Dej
150 ml Noj mis nyuj
2 Zucchini
20 g Ntsev
30 ml Xyuas kom nkauj xwb tus txiv roj roj
1 xib fwb Brewer's Yeast

Qhia

Cov tseem zucchini ci zucchini yuav ci heev, particular thiab yuav muaj lwm txoj rau lub classic homemade ci.

Qhov no, qhov tseeb, 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 but above all tasty and original.

Let’s see, then, how to prepare an excellent whole wheat zucchini bread and some useful tips to get a great result and win over our guests with a genuine and delicious product.

Ruam

1 Ua li cas 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, however, 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 Ua li cas	Nyob hauv lub meantime, dedicate yourself to zucchini. These, qhov tseeb, 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 Ua li cas	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. Qhov tseeb, if these still contain some liquid it may be necessary to add some other flour. It is important, however, that the result is a ball of elastic and compact dough, especially not more sticky.
4 Ua li cas 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 Ua li cas 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 feeb. 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 Ua li cas 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 ° C mus txog 40-45 minutes or until your bread will be well browned on the surface.
7 Ua li cas	Ib zaug npaj txhij, the bread will be baked, left aside to cool and then served to your guests.