Braided Zucchini Yeast Bread

By MJH

Ingredients

• Finish:
• 1 large zucchini (8 oz, 225g) sliced 1/2" thick
• 1/4 teaspoon salt
• 1/2 cup (4 oz, ml) water, 110-120F
• 1 tablespoon dry yeast
• 1 teaspoon salt
• 1/4 teaspoon black pepper, or more to taste
• 1 large egg, room temperature
• 2 1/2 - 3 cups (13-15 oz, 380-450g) bread flour
• 1 egg whisked with 1 tablespoon water and a pinch of salt for egg wash
• 2 tablespoons shredded Parmesan cheese for garnish, or garnish of your choice.

Details

Preparation time 30mins
Cooking time 175mins

Preparation

Step 1

Toss the zucchini slices with the 1/4 teaspoon of salt. Set aside for 15 minutes. Spread the zucchini in a single layer on a paper towel. Lay another paper towel on top of the zucchini and press down to absorb the liquid. Puree the zucchini slices in a food processor until it looks like apple sauce.
Combine zucchini puree, water, yeast, salt, pepper and 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.
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 350°F convection or 375°F regular. Brush the loaf with egg wash Sprinkle with grated Parmesan Cheese or garnish of your choice. Bake about 30-35 minutes until golden brown. The interior temp should be about 190°F.