Usually my better half always makes fun of me, that since I am vegetarian and don't eat eggs, that surviving in many places around the world would be mighty difficult for me. But then I can survive just on breads, may be little cheese and some basic tomato soup. These are always available everywhere. Anyways, when it comes to making breads, I am always fascinated with the ones using vegetables. My first experience with one was when I made carrot cakes after which I progressed to making carrot cupcakes.It was inevitable that I use Zucchini a.k.a courgette next.
The taste is something which I will leave to you – since I really can’t comprehend how I am going to explain the diversity of sensations it made on my taste buds. Where do I begin? With the ease of how simple it was to make bread out of it? The minimal preparation time it requires? The texture, which it provided to the bread and how little I had to do with my hands? Or simply just show you the picture and let it do all the talking? I think I will do the last.
Thank you! This turned out yummy......and bread with Green Vegetable,can't get better then this!!
tried this, turned out good, halfed the ingridients...added 2cups all purpose flour and 1/2 cup wheat flour. Once question though...can we use the yeast by mixing it in the water and letting it rise and then adding it to the flour versus directly adding it to the flour? and the reason I ask this question is because i added the yeast the way mentioned in the recepie but after almost 2 hrs couldn't see much rising so i added a little yeast again. I also didn't take out any water from the zucchini after adding the salt. I simply used the zucchini without mashing the water out of it., should that make any difference?
Hi Apeksha - The "fast rising/ raid rise" yeast is normally added along with the dry ingredients. The Active Yeast is the one that needs proofing ( i.e adding it to lukewarm water, waiting for it to froth and then adding to dry ingredients). If your dough did not rise, then that would mean that your yeast was dead. When you salt the grated zucchini, it tends to ooze out water. Wiping it with dry towel helps to remove excess. But if you were able to shape the dough with not much additional water, then its fine to do it that way--DK
It uses Yeast, so it will. --DK
One small correction - All purpose flour is not "unhealthy" - its simply devoid of nutrition thanks to all the bran and endosperm having been removed from wheat flour. In other words empty calories but not unhealthy like a wad of butter is :) You can of course try using whole wheat - but pls do keep in mind that the result will not be as spongy as this. If you can get hold of "Vital Wheat Gluten" then you can add 1 tbsp or two along with whole wheat to give that spongy texture. This is in order to create more gluten to wheat. Or try using half and half of AP flour/Wheat. Again - experiments are the best things in the kitchen...:) Do give it a try with wheat flour too. And Thank you for your kind words about the site. Means a lot to me. W.r.t your question - is it Inspiration for cooking or for maintaining a site? If its cooking, then I have to say its my husband who loves to eat what I cook. If its for maintaining a website/blog - then its simply my thirst for learning - the more I blog and share my thoughts, more inputs I get from readers like you which in turn enriches me and paves way for more knowledge :)
Oh yes, since its only few tbsp, I dont think it will cause any major difference in the result of the bread. You can skip it :) --DK