Rosemary Garlic Zucchini Bread, Eggless
by Tarla Dalal
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Added to 6 cookbooks
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A bread so flavourful that you can just have it as it is! The Rosemary Garlic Zucchini Bread is an eggless artisan bread with a rich texture and appetising aroma.
The strong flavour of garlic and herbs together with the crunch of sunflower seeds and juiciness of zucchini give the bread a well-rounded flavour, which can be enjoyed just plain with a brushing of butter or used to make interesting sandwiches and starters .
Serve the bread warm for best taste and aroma.
- Combine the yeast, sugar and 2 tbsp of warm water in a bowl, cover it with a lid and keep aside for 10 minutes.
- Combine the whole wheat flour, plain flour, garlic, zucchini, ¼ cup of cheese, olive oil and salt and mix well.
- Add the yeast-sugar mixture, mix well and knead into a soft loose dough using enough water.
- Place the dough in a greased deep bowl, put the dough in it, cover with a damp muslin cloth and keep aside for 45 minutes.
- Knead the dough again by pressing it lightly with your fingers till smooth.
- Place the dough in a greased 225 mm. X 100 mm. (9” x 4”) diameter bread loaf tin. Cover it with a damp muslin cloth and again keep aside in a warm place to rise for 30 minutes.
- Sprinkle the sunflower seeds and the remaining ¼ cup of cheese evenly over it.
- Bake it in a pre-heated oven at 180°c (360°f) for 35 minutes.
- Brush the bread loaf with butter and keep aside to cool completely.
- Demould and cut into 12 equal slices. Use as required.
Nutrient values per slice
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