Zucchini Cornmeal Bread

By Bostoncook

Ingredients

• 1/2 cup warm water (105 to 115 degrees F)
• 1 tablespoon active dry yeast (1 package)
• 1 tablespoon sugar
• 1/2 cup warm milk (105 to 115 degrees F)
• 1 large egg
• 1 1/4 teaspoons salt
• 3 tablespoons olive oil
• 1/4 cup parmesan cheese
• 1/2 cup cornmeal
• 3 cups bread flour
• 1 1/4 cups zucchini, coarsely grated, with peel

Preparation

Step 1

1. Pour the warm water into a small bowl or 1-cup liquid measuring cup. Sprinkle the yeast and a pinch of the sugar over the water. Stir to dissolve and let stand until foamy, about 10 minutes.

2. In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the remaining sugar, warm milk, egg, salt, oil, cheese, cornmeal, and 1 1/2 cups of the bread flour. Beat until smooth. Add the yeast mixture, zucchini, and remaining bread flour, 1/2 cup at a time, beating vigorously, about 2 minutes. The batter will be sticky. Scrape down the sides of the bowl and cover with plastic wrap. Let rise at room temperature until double in bulk, about 1 1/2 hours.

3. Generously grease the bottom and sides of an 8-inch springform pan or 2-quart casserole or souffle dish. Scrape the batter into the pan and press with wet fingers to the edges of the pan. Cover loosely with plastic wrap and let rise until double in bulk, about 50 minutes.

4. About 20 minutes before baking, preheat an oven to 375 degrees F and position a rack in the center of the oven.

5. Bake for 40 to 45 minutes, or until the top is crusty brown, the bread sounds hollow when tapped with your finger, and a cake tester inserted into the center comes out clean. Run a sharp knife around the sides of the pan and carefully turn the bread onto a rack. Invert and cool right side up.

Made dough in bread machine - easy and very good. Only downside is that it's all white flour. Next time would mix it up.