Bread Archives - Page 31 of 46 - Garden Seeds and Honey Bees

Zucchini Bread

Ingredients:

*3 Eggs, beaten

*1 cup Granulated Sugar

*1 cup Brown Sugar

*1 cup Oil, extra light olive oil or vegetable oil or canola oil

*2 cups grated Zucchini, unpeeled

*1 teaspoon Vanilla Extract

*3 cups All-purpose Flour

*1/8 teaspoon Sea Salt

*1 teaspoon Baking Soda

*1/2 teaspoon Baking Powder

*2 teaspoons Cinnamon

*1/2 teaspoon All Spice

Instructions:

Mix together in large bowl the wet ingredients: Beaten eggs, sugars, oil, zucchini and vanilla until combined.

*
In a separate bowl whisk or sift together the dry ingredients and add small amounts at a time to the wet ingredients until there are no lumps. Pour into prepared bread pans, see below.

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Optional:

*
*1/4 teaspoon ground Cloves

*1/2 cup nuts, chopped (Walnuts, Pecans, Sunflowers Seeds, Pumpkin Seeds and Etc…)

*1/2 cup Dates, chopped or Raisins

*
Variations:

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**Using only 1 cup of Zucchini and add either 1 cup of drained crushed Pineapple or 1 cup grated Carrots.

**In 2 regular sized baking bread pans or 1 small bread pan and one Long bread pan or 3-4 small bread pans, sprayed with Pam or greased and floured well.

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Bake the bread at 350*F. for 40-50 minutes or until done, depending on the size of pans used.

Enjoy!

Lindy and Jessica

Rosemary Focaccia

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*1 1/2 teaspoons Active Dry Yeast

*1 1/2 cups Warm Water, 105- 110* F.

*pinch Sugar

*4 cups All-purpose Flour

*1 teaspoon Sea Salt

*1/3 cup Olive Oil

*1 Sprig Fresh Rosemary, chopped

*1 tablespoon Sugar, optional

In a 2-4 glass measuring cup add yeast, sugar and warm water. Let rise until bubbly.

In a stand mixer add flour, salt and sugar. Then begin mixing flour (on low speed) mixture and slowly drizzle in olive oil. Then slowly add yeast mixture, mix just until combined.

Remove rosemary leaves from stem and then chop leaves and mix/knead into sticky focaccia dough until incorporated into dough.

In an olive oil coated bowl add the sticky dough ball and drizzle/coat the focaccia dough with olive oil and set aside. Then let the dough rise again covered for 1 hour or it can be stored in the fridge until needed.

This recipe makes to flat loaves of focaccia bread. Divide the dough in half and press out individual dough halves, using your fingers into two 12 x 8 1/2 well greased baking dish (I would use parchment paper for easiest removal) or use a baking stone. Cover pressed oblong (top drizzled and rubbed with olive oil dough) dough with plastic wrap. Allow to rise another hour.

Remove plastic wrap, using the tips of your fingers poke down dough making dimples all over the focaccia bread. Bake the focaccia in a pre-heated 400*F. oven for 20-25 minutes or until slightly golden. Do not over bake it will make the focaccia to hard.

Remove bread from the oven, brush with olive oil and sprinkle with Parmesan cheese while hot and allow focaccia bread to cool slightly. Cut your focaccia loaf in half, then cut each loaf in half again length-wise making a top and a bottom like a sandwich. Add in the middle of your focaccia sandwich: Grated Parmesan cheese or pepper jack or monetary jack or white cheese of your choice. Top with grated Parmesan cheese and sprinkle with sea salt. Microwave Foccacia if desired just until cheese melts. Serve in slices and enjoy!

Recipe adapted from many focaccia recipes see Focaccia Ree Drummed

See our Alfredo Sauce for dipping focaccia bread