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1 Tbsp. active dry yeast 1/2 c. warm water (110 degrees to 115 degrees) 1/3 c. warm milk 1/3 c. sugar 3 Tbsp. butter, softened 3 Tbsp. grated orange peel 1/2 tsp. salt 1 1/2 c. shredded, unpeeled zucchini 1/3 c. raisins 1 1/2 c. whole-wheat flour 2 tsp. ground cardamom 1 2/3 to 2 1/3 c. all-purpose flour In a large mixing bowl, dissolve yeast in warm water. Beat in milk, sugar, butter, orange peel and salt. Mix well. Add the zucchini, raisins, whole-wheat flour, cardamom and enough all-purpose flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours. Punch dough down. Shape into a loaf. Place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 40 to 45 minutes or until golden brown. Remove from pan to cool on a wire rack. Yields 1 loaf. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |