Description
Zucchini season is in full swing, so why not diversify our bread menu that is extremely tasty, aromatic and healthy bread. Crispy crust and delicate crumb - what could be tastier?
Ingredients
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Flour
450 g
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Water
50 ml
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Yeast
5 g
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Zucchini
1 piece
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Zucchini
1 piece
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Sugar
0.5 Tbsp
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Salt
0.5 Tbsp
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Parmesan
50 g
Cooking
The squash and zucchini peel, chop in a blender. (you can take 2 zucchini or 2 zucchini). A good squeeze squash a lot. If it is too watery, you can increase the amount of flour in the kneading.
Sift the flour, add the salt and sugar. Add the yeast, pour the water. Add squash puree and start mixing. I knead the dough in the bread machine for 15 minutes. Kneading, add the grated Parmesan at the end of the batch.
Put the dough in a greased bowl and leave to increase in 2 times. I left the dough for 1 hour.
Form a loaf on a greased baking paper, cut crosswise.
Fold bread together with paper on a baking stone (or ceramic tile). Bake the bread in a preheated 180 degree oven for 40-50 minutes. As you tap on the bread to hear a hollow sound.
Before serving, the bread needs to cool. Bon appetit!
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