"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Yeast Bread Recipe

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This recipe for Zucchini Yeast Bread, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Wiser
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp active dry yeast
1/2 c warm water
1/3 c warm milk
1/3 c sugar
3 tbsp butter, softened
3 tbsp grated orange peel
1/2 tsp salt
1 1/2 c shredded unpeeled zucchini
1/3 c raisins
1 1/2 c whole wheat flour
2 tsp ground cardamom
1 2/3-2 1/3 cups all purpose flour

Directions:
Directions:
In a large mixing bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange peel, and salt; mix well. Add the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours. Punch dough down; shape into a loaf. Place in a greased 9x15x3 inch loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack.

Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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