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!
prep time
20 Min
cook time
40 Min
method
Bake
yield
Makes one 24 oz loaf
Ingredients
- 2 1/2 cups all purpose flour (or unbleached flour)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 teaspoons dill weed
- 1 package active dry yeast
- 3/4 cup milk
- 1/4 cup margarine or butter
- 1/2 cup grated zucchini, well drained
- 1/2 cup ricotta cheese
- 1 - egg
How To Make dill zucchini batter bread
-
Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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