Zucchini Bread with Moroccan Spices

Zucchini Bread with Moroccan Spices
Photo by James Carrier

Ingredients

  • About ¼ cup cornmeal
  • 1 ½ cups whole-wheat flour
  • About 4 ½ cups bread flour
  • ½ cup chopped parsley
  • 3 ½ teaspoons salt
  • Biga (recipe below), at room temperature
  • 1 ½ teaspoons hot chili flakes
  • + 5 more ingredients
    • ½ cup diced red bell pepper
    • 1 tablespoon cumin seeds, toasted and coarsely ground
    • ¾ teaspoon active dry yeast
    • 1 cup grated zucchini (about 4 oz.)
    • ½ cup finely chopped unsalted roasted pistachios

1. In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°) water; let stand until foamy, about 10 minutes. 2. Add 3/4 cup cold water, biga, zucchini, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture. Beat with paddle attachment on low s...

View full recipe at My Recipes

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