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Zesty Zucchini Twist Bread

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

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

Instructions

  • In 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.

Notes

Get Bread Machine Method here.
Photo by Matt Weber.

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