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Bread Machine Zesty Zucchini Twist

Zesty Zucchini Twist Bread
Garden vegetables combine with wheat and oats for nutritious, moist and delicious bread.
Yield 1 loaf
0

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Ingredients

  • 2/3 cup buttermilk
  • 1 tablespoon vegetable oil
  • 3 cups bread flour
  • 1/2 cup quick rolled oats
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 teaspoon lemon pepper
  • 2 tablespoons Romano cheese (grated)
  • 1/4 cup red peppers (finely chopped)
  • 2 tablespoons green onions (finely chopped)
  • 1/2 cup zucchini (grated and drained)

Instructions

  • Have water and oil at 80°F, and all other ingredients at room temperature. Place ingredients in pan in order recommended. Select basic cycle and normal crust setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove dough from pan and cool on wire rack.

Notes

For a twisted bread, select dough/manual cycle, then continue with step 4 here.
 
Photo by Matt Weber.

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