WHOLE WHEAT SOURDOUGH PULL-APART BUNS WITH ZUCCHINI
This has quickly become my favorite bread recipe for my family. Easy and quick to make, these pull-apart buns are soft and delicious. They're perfect on the side with dinner or all on their own for lunch. Kid-friendly taste and texture, and they'll never know there's a whole zucchini in there. Try one fresh-out-of-the-oven warm and spread with butter--delicious! Or allow to cool then store in a plastic bag or container at room temperature for up to 4 days (if they last that long).
Provided by Sanderling
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.
- Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.
- Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.
- Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 25.4 g, Cholesterol 2.6 mg, Fat 2.7 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 206.8 mg, Sugar 0.6 g
VEGAN ZUCCHINI BREAD
This dairy- and egg-free spin on a cozy classic loaf cake comes together quickly in one bowl without much effort. Be sure to give the grated zucchini a good squeeze to release any excess liquid before you add it into the batter to avoid an overly dense, soggy cake. For a slightly more wholesome loaf, feel free to substitute 1/2 cup whole-wheat flour for 1/2 cup all-purpose flour. You can also add a handful of chopped chocolate or nuts, or both. Don't skip the sugar on top; it gives the finished loaf a wonderful crunchy crust. A note on sugar: Some sugar is processed using animal products and is not considered vegan. If you want to use vegan sugar, look for a brand that is U.S.D.A-certified organic, which ensures animal products are not used.
Provided by Yossy Arefi
Categories breakfast, brunch, snack, quick breads, dessert
Time 1h15m
Yield One 8 1/2-by-4 1/2-inch loaf cake
Number Of Ingredients 12
Steps:
- Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving a little overhang on the sides so that you can easily lift the loaf when it's baked.
- In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt. Add the zucchini and stir to combine well.
- Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the turbinado sugar over the top.
- Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.
- Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.
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