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Chive Zucchini Bread
This bread makes a great appetizer when served with a dipping oil. To make dipping oil, simply pour 2 to 3 tablespoons olive oil on a plate and grind fresh black pepper onto the oil.
1 cup whole wheat flour
1 tablespoon sugar
1-1/2 teaspoons salt
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1 cup sour cream
1/2 cup water
2 tablepoons butter OR margarine
1 cup shredded unpeeled zucchini
3 tablespoon chives
3 to 3-1/2 cups all-purpose flour
Combine whole wheat flour, sugar, salt and yeast in a large mixing bowl.
Mix sour cream, water and butter in a saucepan or microwave-safe bowl; heat or microwave until very warm (120° to 130°F). Gradually add to yeast mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add zucchini, chives and 1/2 cup all- purpose flour; beat at high speed 2 minutes. Stir in enough remaining all-purpose flour to make a soft dough.
Turn out onto a lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover dough and let rest 10 minutes.
Divide dough into 3 equal pieces. Roll each into a 12-inch long, thick rope. Braid the 3 ropes together, pinching ends to seal. Place in a well greased 9x5-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in bulk, about 1 hour.
Bake at 375º F for 25 minutes. Remove from pan and cool on wire rack.