If your zucchini bread tastes as good as it looks...I'll certainly want to give this one a try.
I've baked many things...however...I have yet to start experimenting with bread. I guess I've been too spoiled with the great artisanal breads offered to us in our area.
I will save your recipe for the day I feel like I'd be ready to dive into a new category.
Thanks for sharing...and flavourful wishes,
Claudia
Zucchini Bread
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Reviews
May 10, 2010
%3C/p%3E%3Cp%3ESource%3C/p%3E%3Cp%3EInspired%20by%20the%20Artisan%20Bread%20in%205%20Minutes%20a%20Day%3C/p%3E%3Cp%3ETaste%204%20(out%20of%205)%3C/p%3E%3Cp%3EDifficulty%201%20(out%20of%205)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3E1.%20Mince%20the%20roasted%20garlic.%20Wash%20and%20roughly%20grate%20the%20zucchini,%20do%20not%20peel.%20Squeeze%20the%20juice%20from%20the%20grated%20zucchini%20and%20pour%20into%20a%20measuring%20cup.%20Add%20water%20so%20that%20the%20total%20amount%20of%20liquids%20is%201%201/2%20cups.%20Ideally,%20you%20might%20want%20to%20add%20water%20so%20that%20the%20resulting%20temperature%20of%20the%20liquids%20will%20be%20between%2090F%20and%20100F,%20but%20it%E2%80%99s%20not%20necessary.%20Don%E2%80%99t%20use%20water%20that%20is%20too%20hot%20-%20liquids%20warmer%20than%20100F%20might%20kill%20your%20yeast.%3C/p%3E%3Cp%3E2.%20In%20a%20large%20container%20that%20has%20a%20lid,%20using%20a%20wooden%20spoon%20mix%20all%20the%20ingredients%20until%20all%20the%20flour%20is%20incorporated.%20Cover%20the%20container%20(not%20airtight)%20and%20let%20on%20the%20kitchen%20counter%20for%20about%202%20hour%20until%20the%20dough%20approximately%20doubles%20in%20size.%3C/p%3E%3Cp%3E3.%20Use%20the%20dough%20after%20the%202%20hour%20rest%20or%20refrigerate%20it%20in%20the%20same%20container%20still%20covered%20(not%20airtight).%20The%20refrigerated%20dough%20can%20be%20used%20over%20the%20next%2010%20days.%3C/p%3E%3Cp%3E4.%20On%20the%20baking%20day,%20sprinkle%20the%20dough%20with%20flour%20to%20prevent%20sticking%20and%20cut%20the%20desired%20amount.%20I%20use%20half%20of%20the%20dough%20at%20a%20time%20to%20make%20a%201-lb%20loaf.%20Gently%20form%20a%20ball%20by%20stretching%20the%20surface%20of%20the%20dough%20around%20to%20the%20bottom%20on%20all%20four%20sides,%20rotating%20the%20ball%20a%20quarter-turn%20as%20you%20go.%20Place%20the%20ball%20on%20a%20cornmeal%20or%20semolina%20coated%20pizza%20peel.%20If%20you%20do%20not%20use%20a%20baking%20stone,%20place%20the%20bread%20on%20a%20cookie%20sheet%20which%20will%20be%20used%20for%20baking.%20Let%20the%20loaf%20rest%20for%20about%2090%20minutes%20(or%2040%20minutes%20if%20using%20non-refrigerated%20dough).%3C/p%3E%3Cp%3E5.%20Place%20an%20empty%20broiler%20tray%20in%20the%20oven%20where%20it%20will%20not%20interfere%20with%20the%20rising%20of%20your%20bread.%20%20%20About%2030%20minutes%20before%20baking%20preheat%20the%20oven%20with%20the%20broiler%20tray%20and%20the%20baking%20stone%20to%20450F.%20If%20you%20do%20not%20use%20the%20stone,%20the%20preheat%20will%20be%20shorter.%3C/p%3E%3Cp%3E6.%20Right%20before%20baking%20slash%20the%20top%20of%20the%20loaf%20with%20a%20serrated%20knife%20(in%20a%20Z%20pattern%20:-)%20).%20Slide%20the%20bread%20onto%20the%20stone,%20if%20using,%20or%20simply%20place%20the%20cookie%20sheet%20into%20the%20oven.%20Pour%201%20cup%20of%20hot%20(not%20boiling)%20tap%20water%20into%20the%20broiler%20tray%20-%20be%20very%20careful%20here:%20the%20tray%20is%20hot%20and%20there%20will%20be%20a%20lot%20of%20steam.%20%20Avoid%20splashing%20the%20water%20on%20the%20oven%20glass%20door%20(the%20glass%20might%20crack).%3C/p%3E%3Cp%3E7.%20Close%20the%20oven%20door%20as%20soon%20as%20possible%20to%20trap%20the%20steam%20inside.%20Bake%20for%20about%2045%20minutes%20until%20the%20bread%20is%20nicely%20browned.%20Remove%20from%20the%20oven%20and%20let%20cool%20on%20a%20rack.%3C/p%3E%3Cp%3EAfterthoughts%3C/p%3E){kind=link}