dill zucchini batter bread
I like to bake with yeast. Many people feel they don't have time to make a yeast bread, but this one is easy and doesn't need kneading or long rising times. But, the house smells wonderful from this baking. It rises once for 30 minutes. You can do this!
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yield
serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For dill zucchini batter bread
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2 1/2 call purpose flour (or unbleached flour)
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1 Tbspsugar
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1/4 tspsalt
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2 tspdill weed
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1 pkgactive dry yeast
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3/4 cmilk
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1/4 cmargarine or butter
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1/2 cgrated zucchini, well drained
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1/2 cricotta cheese
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1egg
How To Make dill zucchini batter bread
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1Grease 1 1/2 quart casserole or 8 cup ring mold. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, dill weed and yeast; blend well.
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2In small saucepan, heat milk and margarine until very warm (120-130 degrees F). Add warm liquid, zucchini, cheese and egg to flour mixture. blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff batter. Spoon into prepared casserole. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light, about 30 minutes. ( I heat a cup of water in my microwave, and then slip the pan into microwave to rise. It's draft free and a warm. Do not run microwave while bread is rising.)
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3Heat oven to 350. Bake 30-40 minutes or until deep golden brown.. Immediately remove from pan, cool on wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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