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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe combines the texture of sweet dough bread and the flavor of zucchini bread. It's wonderful toasted for breakfast. Ingredients:
1 tablespoon active dry yeast |
1/2 cup warm water (110° to 115°) |
1/3 cup warm milk (110° to 115°) |
1/3 cup sugar |
3 tablespoons butter, softened |
3 tablespoons grated orange peel |
1/2 teaspoon salt |
1-1/2 cups shredded unpeeled zucchini |
1/3 cup raisins |
1-1/2 cups king arthur premium 100% whole wheat flour |
2 teaspoons ground cardamom |
1-2/3 to 2-1/3 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, orange peel and salt. Beat in the zucchini, raisins, whole wheat flour, cardamom and enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.
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