Zucchini Cheese Bread
Original title: Zucchini-Käsebrot
Source: www.leckerschmecker.me
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- fresh yeast 42 g
- grated cheese 100 g
- pumpkin seeds, roasted 50 g
- salt 1 tsp
- thyme 6 sprigs
- water, lukewarm 250 ml
- wheat flour, type 550 500 g
- zucchini 600 g
crumble
into the lukewarm water, stir until dissolved, then let rest for 5 minutes
⏱️ 5 min
proof
covered at room temperature
⏱️ 45 min
preheat
top/bottom heat (200 °C fan)
🌡️ 225°C
bake
on the middle rack, test with a wooden skewer at the end
🌡️ 225°C ⏱️ 30 min
rest
10 minutes in the pan, then turn out and let cool completely
⏱️ 10 min
grate
coarsely grate
squeeze
in a kitchen towel, squeeze out as much liquid as possible
Abzupfen
mix
knead with dough hooks or hands into a smooth, slightly moist dough, let rise covered at room temperature for 45 minutes
⏱️ 45 min
knead
Einfüllen
into a floured loaf pan
prepared oven
zucchini cheese bread
water, lukewarm
250 ml
fresh yeast
42 g
crumbled yeast
risen dough
thyme leaves
squeezed zucchini
thyme
6 sprigs
wash
zucchini
600 g
wash
wheat flour, type 550
500 g
salt
1 tsp
grated cheese
100 g
pumpkin seeds, roasted
50 g
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