Baking Artisan Pastries and Breads by Ciril Hitz

Author:Ciril Hitz
Language: eng
Format: epub, mobi
Publisher: Rockport Publishers
Published: 2009-09-04T16:00:00+00:00

a) Add the corn to the batter and blend.

b) Portion into baking forms.

c) Garnish with desired toppings.

Zucchini Bread

YIELD: 1 loaf (9” × 4” × 3” [22.9 × 10.2 × 7.6 cm]) or 10 to 12 muffins

BAKING TEMPERATURE: 325°F (170°C, gas mark 3) convection mode (350°F [180°C, gas mark 4] convection mode for muffins)

BAKING TIME: 60 minutes (20 to 25 minutes for muffins)

The plight of the vegetable gardener is what to do with all those prolific zucchini plants that produce one squash after the other, seemingly overnight. If you have ever planted zucchini, then you know what I mean!

With its raisins and walnuts, this recipe makes the perfect snack to have on hand for any time of day. It’s so moist and delicious—children won’t even mind the added nutrition! For extra health, use half bread flour and half whole wheat flour. You will barely notice the change in texture.

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