Whole Wheat Zucchini Herb Bread-Bread Machine
photo by Outta Here
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Yields:
-
1 loaf bread
ingredients
- 3⁄4 cup warm water
- 1 tablespoon honey
- 1 1⁄2 tablespoons canola oil
- 1 cup zucchini, shredded
- 1 cup whole wheat flour
- 2 1⁄2 cups bread flour
- 1⁄2 1/2 teaspoon rosemary or 1 teaspoon fresh basil
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 2 teaspoons dry yeast
directions
- Add all ingredients to bread pan in order given.
- This recipe was created using the Whole wheat setting.
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Reviews
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Turned out great... but... First, there's no size given in this recipe. My bread maker has settings for 1, 1.5, and 2 pound loaves. I guessed at 1.5# when comparing to similar recipes. Second, The dough was way too moist. I ended up adding an additional 1/4 cup of flour until I had a good dough consistency. Perhaps this is variable with the amount of water in your zucchini. Now, third is my own happy accident. I knew I had yeast, and I added all the ingredients and then went to get the yeast. It turned out to be pizza crust yeast with a firm warning that it's NOT intended for bread recipes. I was devastated. But I could either chuck the entire batch, use beer yeast (US05 chico ale), or just use the pizza yeast. Thankfully- I took the gamble with the pizza yeast! The dough did rise slightly over the machine's bowl and hit the lid. And the crust did remind me a bit of pizza crust (not a bad thing). Verdict: This is an amazingly light and delicious bread. And unlike any other bread recipe I've tried in the past, it was actually soft the next day! This is the kind of bread I've been dreaming about making. The only question is- how much did the pizza yeast contribute versus using regular bread yeast? Also, there was no real basil flavor. I picked fresh from the garden and used more than called for. I think I'll just skip it next time. Edit for batch 2: I had put 2 cups of shredded zucchini in the freezer vacuum sealed for off-season baking. I just defrosted it and decanted the water that leached out. What was left was barely a cup of zucchini. I added that all to the mix and proceeded. Unfortunately it was too dry so I had to add maybe 1/8 to 1/4 cup of water to get everything to knead properly. I was right- you're going to have to adjust the water depending on the moisture content of your zuc.
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Great bread. However, I'm trying to go to 100% whole wheat for health, but this is tough where my wife doesn't like dense bread. So, here was my alternation and it worked out great for us:<br/><br/>(1) I used ww bread flour (same amount).<br/>(2) I used white ww instead of regular ww (same amount).<br/>(3) I doubled the water and oil. <br/>(4) I added more herb. <br/> <br/>Turned out slightly spongy like a sweet zucchini bread - but very healthy. Thanks for posting this!
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This was a really good recipe. I did it the first time with the basil and rosemary, and for some stupid reason squeezed out the liquid from the zucchini. I don't know why, I guess it was because I had been used to every recipe calling for squeezed out zucchini. It didn't rise as much, but tasted good. Then the second time I made it was with cinnamon and nutmeg. It was good, not sweet or something. We put honey and butter on it and it tasted pretty durn good. :)
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Tweaks
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WONDERFUL bread. I don't have a bread machine so I had to improvise a bit, kneading the dough by hand and letting it rise twice. I used olive oil instead of canola and added about twice the recommended amount of fresh basil and sesame seeds (I love herbs!). I also used a bit more zucchini than recommended to add moisture. After shaping the loaf I also sprinkled some sesame seeds on top. It baked in about 50 minutes at 175 celsius. Came out moist, light, and delicious! The next time I may add a smidgen more salt and a bit less honey because I like a salty bread, but it was great even with a touch of sweetness. Thanks a million for the fabulous recipe!
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Good. I found this recipe to be somewhat problematic for me - it came out very heavy and the texture was a bit too dense. I did use the wheat bread setting and fresh ingredients measured according to the directions (no changes). I think perhaps an egg might have helped make the texture a bit more tender - or perhaps I might replace the water with milk next time. I am sorry this didn't work out as well as I had expected for me.
RECIPE SUBMITTED BY
Barb G.
Sonora, California