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Zucchini French Bread

Zucchini French Bread
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by

Yield: Makes 2 loaves.

For a long while Jan has not used sugar or shortening in her French bread; more recently she has omitted the salt as well. She finds she doesn't miss it.

Ingredients:

  • 1 teaspoon active dry yeast
  • 4 to 6-1/2 cups unbleached flour
  • 1/2 cup water
  • 1 to 2 cups pureed zucchini
  • 1 teaspoon salt (optional)

Instructions:

Mix yeast, 1/2 cup of the flour, and water together in a bowl to make a sponge, and set in a warm place for 2 hours or until the sponge is light and frothy. Using a food processor or large bowl, combine sponge with remaining ingredients, incorporating enough flour to make a soft dough. Knead by hand, or process, until smooth and satiny. Cover and let rise until doubled. Form into long loaves and place in greased oblong pans. Let rest for 5 minutes, then slash diagonally with a razor. Place in a cold oven set at 400 degrees F; bake for about 40 minutes.
Updated Friday, September 28th, 2007

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