Description
In the summer we have plenty of wonderful milk zucchini... they make a delicious bread. The flesh is "stringy", something like a good ciabatta. The aroma when baking is simply indescribable, I advise everyone to try. The idea of making this bread I thank chef lakshmi, but since I adapted the recipe to suit yourself and to your taste, happy to share my version!
Ingredients
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Flour
550 g
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Zucchini
1.5 piece
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Yeast
1 pack
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Onion
1 piece
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Greens
1 handful
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Sesame oil
50 ml
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Brown sugar
4 Tbsp
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Salt
2 Tbsp
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Sesame
1 Tbsp
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Water
200 ml
Cooking
In warm water add salt, sugar, yeast and 6 tablespoons of flour, put in a warm place for 10 minutes.
Zucchini grate on a coarse grater, squeeze, onion finely chop, greens cut.
In the dough add the zucchini, onion, greens, pour sesame oil and, gradually adding flour, knead the dough. We pour the flour until until the dough becomes elastic and no longer sticky. In the dough I added a tablespoon of sesame seeds.
Formed a loaf and put on baking tray with baking parchment and leave it in a warm place for proofing for an hour.
The dough will increase in volume.
Make slits and brush with a mixture of sesame oil with the brown sugar.
Bake in a preheated oven at 250C 30 min, (I always say that everyone should rely on your oven – I got exactly 32 minutes). The readiness check skewer. Allow to cool on an inverted capacity for steamers of a slow cooker or on the grill.
Here's a breakdown.
The bread is easy to cut, does not crumble, does not get stale (if stored in the refrigerator) and eaten sooo fast. This is a very tasty bread, try it you will not regret!
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