Waski_the_Squirrel
Resident of the least visited state in the nation.
For those of you looking for a way to use up zucchini, try some "Monument Cafe Zucchini Bread". It's incredibly good and uses 1.5 cups of zucchini in each loaf. I've also included a tortilla recipe. Both are quite good and, if I can make them, any of you can. It's easier to cook for yourself than most people think.
Ingredients
3/4 cup warm water
2 tablespoons honey
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup whole wheat flour
1 1/2 cups grated zucchini
1 1/2 tablespoons olive oil, plus more for bowl
1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary)
2 teaspoons salt
Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
Directions
In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
Preheat the oven to 325 degrees F.
Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.
Or, if you simply want to put all that garden produce in a wrap, why not make your own tortillas?
Ingredients: 2 cups all purpose flour plus half cup for kneading, 1 1/2 tsp baking powder, 1/2 tsp salt, 2 tbsp oil, 3/4 cup milk at room temperature, any desired flavorings
Combine dry ingredients well. Add oil and milk and mix to form a soft dough. Turn dough lump out and knead for two minutes. Add a litte more flour as you knead. After a minute the dough should be firmer and stretchier. After two minutes, it will be smooth, no longer sticky, but elastic.
Return the ball to the bowl and cover with a damp cloth for thirty minutes.
Divide the dough into 10 equally sized balls. Put them on a plate and let rest for another ten minutes.
On a lightly floured surface, pat each ball out to flatten it and then roll into a circle the size of the pan. Start in the middle and work out.
Heat the skillet on high heat. After a minute, tortilla will ”grow warts”. After they almost cover the surface, flip for another 30 seconds or so and then remove.
Ingredients
3/4 cup warm water
2 tablespoons honey
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup whole wheat flour
1 1/2 cups grated zucchini
1 1/2 tablespoons olive oil, plus more for bowl
1 tablespoon chopped fresh herbs, such as rosemary, basil or tarragon (we used rosemary)
2 teaspoons salt
Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
Directions
In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
Preheat the oven to 325 degrees F.
Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.
Or, if you simply want to put all that garden produce in a wrap, why not make your own tortillas?
Ingredients: 2 cups all purpose flour plus half cup for kneading, 1 1/2 tsp baking powder, 1/2 tsp salt, 2 tbsp oil, 3/4 cup milk at room temperature, any desired flavorings
Combine dry ingredients well. Add oil and milk and mix to form a soft dough. Turn dough lump out and knead for two minutes. Add a litte more flour as you knead. After a minute the dough should be firmer and stretchier. After two minutes, it will be smooth, no longer sticky, but elastic.
Return the ball to the bowl and cover with a damp cloth for thirty minutes.
Divide the dough into 10 equally sized balls. Put them on a plate and let rest for another ten minutes.
On a lightly floured surface, pat each ball out to flatten it and then roll into a circle the size of the pan. Start in the middle and work out.
Heat the skillet on high heat. After a minute, tortilla will ”grow warts”. After they almost cover the surface, flip for another 30 seconds or so and then remove.
