Hi
I had some more Zucchini left after using some in this bread. I had bookmarked this recipe from Aparna but with a chocolate baking spree for the past 15 days I had no chocochip to spare at all. Hence substituted with almond flakes. Though my daughter would have loved to have chocochips even in this, she liked this neverthless:-)
INGREDIENTS
All purpose flour 1 1/2 cup
Whole wheat flour 3/4 cup
Warm milk 3/4 cup
Sugar 2 tbsp
Active dry yeast 2 tsp
Butter 1 1/2 tbsp
Salt 1/4 tsp
Grated Zucchini 3/4 cup
Powdered Cardamom 1 tsp
Almond Flakes 1/2 cup
PREPARATION
In a bowl take 1/4 cup of warm milk and add yeast and sugar to this. Mix well .Let it froth.
Take the rest of the milk add softened butter to his and whisk well.
In a large bowl, mix together the flours, salt, cardamom powder and grated zucchini. Now add the yeast to this and mix well. Add the remaining milk-butter mixture and knead it to form a soft pliable. If need be add very little water to form a dough
Transfer this to greased bowl and cover it loosely. Let it rest for the dough to double in volume(1hr)
Gently punch down the dough. roll it into a rectangle, sprinkle the almond flake and roll it back into loaf and transfer this to a greased loaf tin. Cover it loosely and let it rise again in a warm place(45 minutes)
Preheat the oven to 190C
Bake the loaf for 40 minutes, till it becomes golden brown
Unmould and cool on a wire rack
We loved it, Thank you Aparna
Linking this to Bake -a- thon with these lovely bakers
CHAMPA
PRIYA SURESH
Preeti Deo
Labels: Bake-A-Thon, bread, eggless baking, zucchini
