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Zucchini Bread

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Try this zucchini bread with your evening meal. It is very savory with chopped green onions, red peppers and grated romano cheese.

Ingredients:

1/2 cup Buttermilk
1 tablespoon oil
1/2 cup grated zucchini
2 tablespoons chopped green onion
1/4 cup chopped red pepper
2 tablespoons grated Romano cheese
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon lemon pepper
1/2 cup oatmeal
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Directions:

Makes: 1 loaf

Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer.

Mixer Methods

Combine yeast, * cup flour, and other dry ingredients. Combine buttermilk and oil; heat to 120 to 130º F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add vegetables, cheese, and oatmeal; beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic.

Food Processor Method

Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process to blend briefly. While motor is running, add vegetables, cheese, buttermilk, and oil. Continue processing until dough forms a ball and cleans sides of bowl. Use additional flour if necessary.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching.

Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.

Source: © Copyright 2009 Red Star Yeast. All Rights Reserved.

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