Zucchini French Bread
By Yankee Magazine|Sep 28 2007|
For a long while Jan has not used sugar or shortening in her French bread; more recently she has omitted the salt as well. She finds she doesn’t miss it.
Yield
Makes 2 loaves.
Ingredients
1 teaspoon active dry yeast
4 to 6-1/2 cups unbleached flour
1/2 cup water
1 to 2 cups pureed zucchini
1 teaspoon salt (optional)
Instructions
Mix yeast, 1/2 cup of the flour, and water together in a bowl to make a sponge, and set in a warm place for 2 hours or until the sponge is light and frothy. Using a food processor or large bowl, combine sponge with remaining ingredients, incorporating enough flour to make a soft dough. Knead by hand, or process, until smooth and satiny. Cover and let rise until doubled. Form into long loaves and place in greased oblong pans. Let rest for 5 minutes, then slash diagonally with a razor. Place in a cold oven set at 400 degrees F; bake for about 40 minutes.
