MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Zucchini Yeast Bread
 Categories: Yeast dough, Vegetables
      Yield: 1 servings

      1 lb Zucchini -- grated
      2 tb Salt
      1 pk Active Dry Yeast
  1 1/4 c  Lukewarm Water
  3 1/2 c  Flour
           -Olive Oil -- for brushing

  1. In a colander, alternate layers of grated zucchini and salt. Leave
  for 30 mins over a bowl or sink. Then squeeze out the moisture with
  your hands.

  2. Combine the yeast with 1/4 cup of lukewarm water, stir, and leave
  to dissolve for 15 mins.

  3. Place the zucchini, yeast, and flour in a bowl. Stir together, and
  add just enough of the remaining water to obtain a rough dough.

  4. Transfer to a floured surface and knead until smooth and elastic.
  Return the dough to the bowl, cover with a plastic bag, and leave to
  rise in a warm place until doubled in size, about 1 1/2 hrs.

  5. Grease a baking sheet. Punch down dough with fist and knead into a
  tapered cylinder. Place on baking sheet, cover, and leave to rise in
  a warm place until doubled in volume, about 45 mins.

  6. Preheat oven to 425 F. Brush with olive oil and bake until golden,
  40 to 45 mins. Cool on a wire rack.

  The Great American Baking Book - ISBN 0-8317-3971-1
      Dan Klepach

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