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

Mau raveʻa:

Cuisine:

Hau Amui no Marite

70
Ua tavini i te 6
Ravea

O

300 g 0 Faraoa
150 g Te taatoaraa o te faraoa ota sitona
130 ml Pape
150 ml U no te taatoaraa
2 Tutini
20 g Roto
30 ml Hau i te paretenia Olive hinu
1 sachet Te yeast a te taata hoo tao'a ra o Yeast

Te mau aratairaa

E mea tasty roa te faraoa tutini, e mea taa e e e riro te reira ei ravea maitai roa no te faraoa tuiroo hamanihia.

I roto i teie huru ohipa, i roto i te parau mau, 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.

Te mau taahiraa

1 Rave 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, Tera ra, 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 Rave	I roto i te taime, dedicate yourself to zucchini. These, i roto i te parau mau, 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 Rave	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. I roto i te parau mau, if these still contain some liquid it may be necessary to add some other flour. It is important, Tera ra, that the result is a ball of elastic and compact dough, especially not more sticky.
4 Rave 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 Rave 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 minuti. 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 Rave 45	The whole wheat zucchini bread is then ready to be placed in preheated oven at 220 ° C no te area matahiti 40-45 minutes or until your bread will be well browned on the surface.
7 Rave	I te hoe taime i te ineine, the bread will be baked, left aside to cool and then served to your guests.