shulman - yeasted souce bread with zucchini

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2 recipes

1) Yeasted Spice Bread with Zucchini and Raisins

2) Elizabeth David's Spice Blend

 

 

 

* Exported from MasterCook *

 

Yeasted Spice Bread with Zucchini and Raisins

 

Recipe By :Spice of Vegetarian Cooking 1991 Martha Rose Shulman

Serving Size : 24 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon active dry yeast

1/2 cup lukewarm water

1/2 cup lukewarm milk

1/4 cup mild flavored honey

1 egg

2 tablespoons melted butter

1 tablespoon Elizabeth David's Spice Blend -- see recipe

1 1/2 teaspoons salt

2 teaspoons grated orange peel

1 1/2 cups shredded zucchini

1/4 cup bran

1 cup stone ground corn meal

3 cups whole wheat flour

1 cup unbleached wheat flour

OPTIONS:

1 cup unbleached wheat flour for kneading

1 cup raisins

1 beaten egg -- for glazing loaves

 

1. Dissolve the yeast in the water. Add the milk and honey, and beat in the egg

and butter. Stir in the spice mix, salt, orange zest and zucchini. Fold in the

bran and the cornmeal. Begin adding the flour, 1 cup at a time, and fold in

after each addition. When all the flour has been added, let the dough rest in

the bowl for 15 minutes.

 

2. Turn out the dough on a well floured work surface and knead for 10 minutes,

or until the dough is smooth. Add flour as necessary. The dough is very moist,

and it might be easier to knead by picking up the dough and throwing it against

your floured work surface, rather than folding and leaning into the dough. Just

take up the dough, slap it down on the table, take it up again, etc. This is

also an effective way to develop the gluten.

 

3. Rinse, dry and oil your bowl. Place the dough in it rounded side down first,

then rounded side up. Cover and let rise in a warm place for 45 minutes to an

hour, or until doubled in bulk.

 

4. Punch down the dough, turn out onto a floured surface and knead in the

raisins. Divide the dough in half and form into rounds or small loaves. Let rise

on a greased baking sheet or in greased bread pans for 45 minutes to an hour, or

until doubled.

 

5. Preheat the oven to 375F. Slash the loaves and brush with water or egg. Bake

35 to 45 minutes, or until they sound hollow when tapped. Remove from the pans

and cool on a rack.

 

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Per Serving (excluding unknown items): 139 Calories; 2g Fat (12.1% calories from

fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 153mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 731 0 0 0 0 0 0 0 435 0 0 0 0 0 3218

 

 

 

* Exported from MasterCook *

 

Elizabeth David's Spice Blend

 

Recipe By :Spice of Vegetarian Cooking 1991 Martha Rose Shulman

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large nutmeg -- grated

2 3-inch each cinnamon sticks

1 tablespoon white peppercorns

or allspice berries

2 teaspoons (scant) dried cloves (about 15 per tsp)

1 1/2 teaspoons dried ginger

or a piece about two inches long

 

Break up the cinnamon stick and grate the nutmeg. Place them, along with the

other ingredients in a spice mill. Grind to a powder. Keep in a covered jar in a

cool, dark place.

 

Use on bread and rolls such as hot cross buns.

 

Description:

" Sweet, peppery spice blend which makes a marvelous addition to breads. "

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Per Serving (excluding unknown items): 160 Calories; 4g Fat (17.3% calories from

fat); 3g Protein; 37g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

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