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

Карактеристике:

кухиња:

Сједињене Америчке Државе

70
služi 6
средњи

sastojci

300 г 0 брашно
150 г Интегрално пшенично брашно
130 мл вода
150 мл Цело млеко
2 Тиквице
20 г Со
30 мл Екстра дјевичанско маслиново уље
1 кесица Пивски квасац

правци

Цео тиквице хлеб ће бити веома укусан, Посебно и да ће бити одлична алтернатива класичном домаћи хлеб.

У овом случају, заправо, база тесто је обогаћена присуством танко нарезане тиквице које спајају савршено са остатком теста и дати живот заиста одличан резултат, мирисна али изнад свега укусна и оригинална.

Хајде да видимо, онда, како припремити одличну цео тиквице хлеб и неке корисне савете да бисте добили велики резултат и победи над нашим гостима са оригиналним и укусним производа.

koraci

1 Готово 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, Међутим, 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 Готово	У међувремену, dedicate yourself to zucchini. These, заправо, 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 Готово	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. заправо, if these still contain some liquid it may be necessary to add some other flour. It is important, Међутим, that the result is a ball of elastic and compact dough, especially not more sticky.
4 Готово 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 Готово 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 минута. 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 Готово 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 ° Ц око 40-45 minutes or until your bread will be well browned on the surface.
7 Готово	jednom спреман, the bread will be baked, left aside to cool and then served to your guests.