Zucchini Bread with Moroccan Spices

Name: Zucchini Bread with Moroccan Spices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 1 liters About bread flour; 2 teaspoons hot chili flakes; 59 milliliters About cornmeal; 1 Tbsp cumin seeds, toasted and coarsely ground; 118 milliliters chopped parsley; 118 milliliters finely chopped unsalted roasted pistachios; 118 milliliters diced red bell pepper; 4 teaspoons salt; 355 milliliters whole-wheat flour; 113 grams cup grated zucchini (about; 48 servings Biga (recipe below), at room temperature

You can never have too many morn meal recipes, so give Zucchini Bread with Moroccan Spices a try. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 68 calories. This recipe serves 48. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegan diet. Head to the store and pick up bell pepper, biga, bread flour, and a few other things to make it today.

Instructions

In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100 to 11

Ingredients you will need

Yeast

Equipment you will use

Blender

Bowl

water; let stand until foamy, about 10 minutes.

Ingredients you will need

Water

Add 3/4 cup cold water, biga, zucchini, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat or stir in 1 1/2 more cups bread flour, 1/4 cup at a time, until mixture forms a soft dough.

Ingredients you will need

Bread Flour

Zucchini

Dough

Water

Yeast

Salt

Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Bowl

Add parsley, bell pepper, pistachios, cumin, and chili flakes and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).

Ingredients you will need

Red Pepper Flakes

Bell Pepper

Pistachio Nuts

Parsley

Cumin

Dough

Equipment you will use

Bowl

Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air.

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Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Bowl

Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 in. long and 4 in. wide in the center).

Ingredients you will need

Dough

Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Sprinkle a 13- by 17-inch baking sheet generously with cornmeal.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf tops.

Equipment you will use

Knife

Place sheet on rack in lower third of a 450 regular or convection oven.

Equipment you will use

Oven

Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Oven

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.

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Water

Equipment you will use

Oven

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.

Ingredients you will need

Bread

Crust

Equipment you will use

Oven

Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400 oven and bake for about 5 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100 to 11

Ingredients you will need

Active Dry Yeast

Equipment you will use

Bowl

water.

Ingredients you will need

Water

Let stand until foamy, about 5 minutes.

Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours.

Ingredients you will need

Bread Flour

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Let come to room temperature before using, about 1 hour.

Shortcut: Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.

Ingredients you will need

Bread Flour

Water

Yeast