EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Here we go with another kind of bread with a delicate taste… so good that it can be compared to a dessert!
Don’t worry if the zucchini will lose a lot of water, it will serve to flavor the bread and make it softer. I suggest you to prepare this bread (but also the other types of bread), before going to sleep: it is an excellent antistress and you can let it rise all night in order to become lighter and softer.
This bread is delicious sliced and toasted with butter (or other spreadable cream) and jam, or eaten warm, alone.
BREAD WITH ZUCCHINI, RAISINS AND LEMON
Ingredients for 1 loaf: 1 small courgette – 300 g flour – a sachet of 7 g baking powder with rapid action – the peel and juice of 1/2 lemon or 1 tablespoon of packaged lemon juice
Grate the courgette finely in a large bowl. Add the flour and the yeast to the courgette, and then put the raisins. Mix everything with a wooden spoon, making sure the courgette does not crumble.
Pour the lemon juice into a scoop, add the grated lemon zest and warm water until it reaches 150 ml of liquid (less than usual compared to flour portions, since the zucchini loses water). Make a fountain in the middle of the dry dough and pour in almost the whole amount of lemon juice and water. Stir to form a thick dough, adding if needed the rest of the liquid.
Pour the dough on a slightly floured work surface and knead for about 10 minutes. Let the dough rest for half an hour, with a towel on top to keep the warm.
When the dough is grown, remove the air from the inside and put it in a lightly oiled pan, or silicone, about 1/2 kg (about 17 x 7 x 6 cm). Cover it with cling film and let it rise again (the second part of the leavening), for at least another half an hour. The ideal would be to let it rise overnight. Just before the end of the leavening, preheat the oven to 180° C.
Make a cut on the upper part of the dough. Put the pan in the preheated oven and cook for 35 minutes; the loaf should be golden and crisp, light and sound empty if you beat on the bottom. Remove from the oven, remove the loaf from the pan and let it cool on a grill, then slice it and serve.
Enjoy your meal!
original recipe: A Girl Called Jack, Jack Monroe 2014 – Penguin Books Ltd.