Recipes > Zesty Zucchini Twist Bread Find A Store Zesty Zucchini Twist Bread Garden vegetables combine with wheat and oats for nutritious, moist and delicious bread. Yield 1 loaf Print Recipe Pin Recipe 0 Reviews Ingredients3 cups bread flour1 1/2 teaspoons Red Star Active Dry Yeast2 tablespoons granulated sugar1 teaspoon table salt1/2 cup quick rolled oats1/2 teaspoon lemon pepper2 tablespoons Romano cheese (grated)2/3 cup buttermilk (room temperature)1 tablespoon vegetable oil1/4 cup red peppers (chopped)2 tablespoons green onions (chopped)1/2 cup zucchini (grated and drained)1 teaspoon milk (for brushing on crust) InstructionsIn stand mixer bowl, add 1 cup flour, yeast, sugar, salt, oats, lemon pepper and cheese; mix well. In saucepan or microwave-safe dish, heat buttermilk and oil to 120-130°F. Add to flour mixture. Using a paddle attachment, beat on medium speed for 3 minutes.Switch to dough hook attachment. Gradually stir in peppers, onions, zucchini, and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; let relax 5 minutes. Roll each part into an 8- inch rope. Overlap two ends; twist ropes together. Pinch ends to seal; tuck under. Place in greased 8 x 4- inch loaf pan. Cover; let rise until indentation remains after lightly touching. Preheat oven to 375°F.Gently brush risen loaf with 1 teaspoon milk. Bake for 30 to 40 minutes. Remove from pan; cool on rack. NotesGet Bread Machine Method here. Photo by Matt Weber. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
