4 cups unbleached all purpose flour
1 egg beaten
Directions:
In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cook to lukewarm.
Add the yeast and flours, stirring to form a basic dough. A dough whisk works great here. Knead about 7 to 8 minutes by hand, and they say 5 to 7 minutes by machine. Dough should be smooth and satiny, that supple feel you get with properly kneaded dough. Transfer to a lightly greased bowl, cover with plastic wrap or silicone cover, and let rest for 1 hour. To use the silicone lid, just place over the bowl. That’s it. It forms a good seal, much easier to use. When the dough rises, it will push the lid up, but that tells you the dough is pretty much ready!
.
It’s that time of year again – zucchini season. The time of year when even the smallest zucchini patch seems to be bursting at the seams with fruit of all sizes. The time of year that leads to a frantic recipe search hoping to find some new way of using the giant zucchini lurking under the leaves.
Too Much Zucchini
Some industrious person figured out long ago that overgrown zucchini could be put to good use in bread. But zucchini bread has basically remained firmly a homemade product. I don’t think I have ever seen zucchini bread for sale in the grocery store, even though other quick breads – in the guise of cake – make an appearance there. That’s ok. We home cooks are a creative bunch and are quite happy to experiment with our own recipes, unhindered by commercial expectations.