Thursday, June 17, 2010

yeasted zucchini bread

after zucchini pancakes, zucchini fries, and now zucchini bread, i'm down to 5 giant zucchini. that doesn't seem so bad, except that there's also 2 cauliflower heads and 15 tomatoes begging to be used... ah well there's always tomorrow.

bread (adapted from cooking rookie):

1 medium zucchini, grated (i used a large grater because i wanted to be able to recognize pieces of zucchini in the bread, however, you can use a smaller grater for less noticeable shreds)
4 cloves of garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon honey
1/4 cup rye flour
3 cups unbleached all-purpose flour
1 package dry active yeast
1/2 tablespoon salt
1 cup veggie broth (if possible, heated between 90-100 F. if you plan on estimating the heat, it's better to underestimate because liquids that are too hot can harm your yeast)

combine all of the ingredients in a large bowl. cover the bowl (not airtight) and allow to rise for 2 hours.
use the dough after the 2 hour resting period, or alternatively refrigerate the dough for up to 10 days.
on the day you plan on baking the bread, sprinkle the dough with flour (it will be quite sticky) and form two same-sized round loaves. place the loaves on a cornmeal coated baking sheet to prevent sticking, and allow to rise for 40 minutes if using room temp dough, or 90 minutes if using refrigerated dough.
place a pan or tray at the bottom of the oven and preheat to 450 F. if you plan on making decorative incisions in the bread, do so right before baking. i also gave my loaves a sprinkle of pink salt, i'm a bit obsessed with the stuff...
once the oven is preheated, place the baking sheet in the oven and carefully add 1 cup of hot, but not boiling, tap water to the heated tray at the bottom of your oven. there will be a lot of steam and you want to make sure not to splash water on the oven door, as it could crack. close the door as soon as possible to trap the steam inside (this helps to form a really crisp crust while maintaining a moist interior). bake for 30 minutes, then reduce heat to 350 and allow to bake for 15 more minutes. turn off the oven and let the bread sit inside for an additional 10 minutes then remove from the oven and allow to cool on a rack.


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