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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