Braided Zucchini Yeast Bread
Fresh zucchini puree gives bread great moisture and flavor. This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
slices
Ingredients
- 8 oz zucchini (about 1 large)
- 4 oz warm water (½ cup)
- 2 ¼ teaspoons dry yeast
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg (room temperature)
- 17 ½ oz bread flour (3 ½ cups, see note)
- 1 egg for egg wash
- 2 tablespoons shredded Parmesan cheese for garnish
Instructions
- Puree 8 oz zucchini in a food processor until it looks like apple sauce.
- Combine zucchini puree, 4 oz warm water, 2 ¼ teaspoons dry yeast, 1 teaspoon salt, ¼ teaspoon black pepper and 1 large egg in a mixer bowl. Mix on low speed to combine. Add 2 cups of flour and mix 2 minutes to form a thick batter. Switch to the dough hook. Add the remaining flour a little at a time, until the dough gathers onto the hook and clears the sides of the bowl. Knead for 5 minutes. If working by hand, add as much flour as you can with a wooden spoon the turn the dough out onto a floured surface to finish kneading in the remaining flour.
- Turn the dough out onto a floured surface and knead into a smooth ball. Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour. At this point you can refrigerate the dough for up to 2 days or proceed with shaping and baking the same day.
- Turn the dough out onto a floured surface, knead a few times and divide into 3 equal pieces. Roll each piece of dough into a 14" long rope. Braid the three ropes, pinching each end to seal together and set the loaf onto a parchment lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.
- Meanwhile, preheat the oven to 375 °F. Brush the loaf with egg wash, Sprinkle with grated Parmesan cheese or garnish of your choice. Bake about 30-35 minutes until golden brown and the interior temp is about 200 °F.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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