More Colorado Pictures (we leave to go home on Thursday and I am sad/excited to see M and my puppy!)
Before I went on vacation, I had an abundance of summer produce that I needed to use up. I always seem to end up with a ton of zucchini and while my first thought is always to make zucchini quick bread, I wanted to make something slightly different.
- 1 1/4 cup warm water
- 2 1/4 teaspoons instant yeast
- 2 tablespoons sugar
- 3-4 cups whole wheat flour
- 2 cups cheddar cheese, shredded
- 2 cups zucchini, shredded
- 1/4 cup sunflower oil
- 1/2 tablespoon salt
- Oil and extra cheddar for topping
- In the bowl of a stand mixer combine the water, yeast, and sweetener- give a quick stir and let sit until yeast becomes active (5ish minutes.)
- Stir in oil, salt, cheese, and zucchini, and 2 cups of flour. Start bread with the dough hook.
- Add 1/4 cup of remaining flour and continue to slowly add flour (1-2 tablespoons at a time) until dough pulls away from the side of the bowl. Let run for 8-10 minutes. This will give you time to adjust flour and let the dough knead. Remember- you can always add flour but you can’t always take it away. The dough should be soft and slightly sticky. Cover with a damp towel and set aside to rise for 1- 1 1/2 hours.
- Once the first rise is over, knead a couple of times into the form of a log. Place in an oiled bread pan, cover again and set aside for about 1 hour. With 30 minutes left, preheat your oven to 425˚.
- Once the loaf has risen the second time, brush with oil and sprinkle with cheese. Place in oven and if you have a bottle of water, mist the bottom of your oven a couple of times to get some steam going. Shut the oven door and let bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375˚ and continue to bake for 30 minutes. Bread should have a golden crust and sound hollow when tapped. Remove from pan and let cool until you slice it.