Here is a recipe for really good Zucchini bread.
A time-saving tip: if you have a food processor with the grating attachment, use it to shred the zucchini. It will perfectly shred three zucchini in about five seconds. On the flour front, this recipe calls for whole wheat pastry flour, it lends a nice, tender crumb to the zucchini bread - feel free to swap in unbleached all-purpose flour if it is more convenient or happens to be your flour of choice. Also, this recipe calls for curry powder, I also did a delicious version with a Raz el Hanout spice blend from one of my favorite local spice blend producers, highly recommended! Just swap in 1 tablespoon of the Raz el Hanout in place of the curry powder.
1 1/2 cups chopped walnuts, plus a few to sprinkle on top
1/3 cup poppy seeds (optional)
zest of two lemons (optional)
1/2 cup crystalized ginger, finely chopped (optional)
1/2 cup unsalted butter
1 cup sugar
1/2 cup brown sugar
3 large (preferably organic) eggs
2 teaspoons vanilla
3 cups grated zucchini (about 3 medium), skins on, squeeze some of the moisture out and then fluff it up again before using
3 cups whole wheat pastry flour (or apf flour)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon curry powder (optional)
Special equipment: two 1 pound loaf pans (5 x 9 inches)
Preheat your oven to 350掳F. Butter the two loaf pans, dust them with a bit of flour and set aside. Alternately, you can line the pans with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment ';handles'; and lift the zucchini bread right out.
In a small bowl combine the walnuts, poppy seeds, lemon zest, and ginger. Set aside.
In a mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).
In a separate bowl, combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and curry powder. Add these dry ingredients to the wet ingredients in two batches, stirring between each addition.
By hand, fold in the walnut, poppy seed, lemon zest, and crystalized ginger mixture. Save a bit of this to sprinkle on the tops of the zucchini loaves before baking for a bit of texture. Avoid over mixing the batter, it should be thick and moist, not unlike a butter cream frosting.
Divide the batter equally between the two loaf pans. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. I like to under bake my zucchini bread ever so slightly to ensure it stays moist. Keep in mind it will continue to cook even after it is removed from the oven as it is cooling. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.
Makes 2 loaves.Do anyone have a bread recipes exept for the normal kind?
Here are some sites that have tons of bread recipes:
http://www.kraftfoods.com/Recipes/Breads鈥?/a>
http://allrecipes.com/Info/Baking/Breads鈥?/a>
http://www.recipezaar.com/recipes/breads (this one has 13,819 bread recipes!)
Easy Cheese Rolls
Makes 12 rolls
2-1/4 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN鈥橲 RapidRise Yeast
1/2 teaspoon salt
1/3 cup milk
1/4 cup water
1/2 cup butter or margarine
1 large egg
3 tablespoons chopped green pepper
1 (2-ounce) jar diced pimiento
1/2 cup grated Cheddar cheese
Directions In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour, green pepper, pimiento, and cheese to make a stiff batter. Spoon in greased muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 15 to 20 minutes or until done. Remove from cups; cool on wire rack.
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here it is...
Brown Bread
3 cups (12 oz) of wheat flour
1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)
2 ounces of butter
14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
1 teaspoon of salt
1 1/2 teaspoon of bicarbonate of soda.
Method:
Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Rub in the butter until the flour is crumbly.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped to show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.
White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Method:
Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Here is another recipe for ';Brown Bread';
4 cups Stone Ground Whole wheat flour
2 cups White flour
1 1/2 tsp Baking soda
1 1/2 tsp Salt
2 cups Buttermilk
Preparation:
Mix the whole wheat flour thoroughly with the white flour, salt, and baking soda.
Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour.
The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. (personally, I can't wait 6 hours to eat fresh soda bread.)
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