Wednesday, 28 June 2006
Zucchini Bread recipe recommend me by one of my Thai friend, she stay in Canada. I call her "Pa-Po"("Pa" in Thai means Aunty).I would like to take this opportunity to thank you "Pa-Po" for this recipe.My hubby and I like it so much.
- 3-1/2 cups bread flour
- 2 tbsp salt
- 8 grams dried yeast
- 1-1/4 cups lukewarm water
- 250 grams zucchini shredded
- Olive oil for brushing
1.Shred zucchini and put salt on to it and leave it for 30 minutes, then squeeze to let it dry.
2.Mix yeast with ¼ cups lukewarm water and leave it about 15 minutes to let yeast work.
3.Sieve the flour into the large mixing bowl. Add zucchini and yeast, and water. Mix together to form a dough.
4.Turn the dough on to a lightly floured surface (counter) and knead until the dough smooth, the place the dough in a greased bowl, cover and leave to rise in the warm place for 1-1/2 hours or until the dough have doubles in size.
5.Knock back (punch down) the dough by kneading it for a few minutes. Make the shape and place on the grease baking tray and leave the dough to rise for about 45 minutes or until the rolls have doubles in size.
6.Brush the dough with olive oil and bake in preheated oven 425 degree F or 220 degree C 40-45 minutes.
7.Transfer the bread to the wire rack and leave to cool slightly, and then cut slice before serve.