Zucchini bread

Ingredients for 1 servings:

• 200 ml milk
• 25 g butter
• 50 g yogurt
• 15 g yeast, fresh
• 12 g salt
• 400 g wheat flour, type 550 or spelt flour type 630
• 100 g zucchini, coarsely grated
• ½ bunch parsley
• n. B. Flour , for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

airy white bread

Heat the milk and melt the butter in it. Let it cool slightly. In the meantime, mix the yeast with the salt and let it stand until the yeast has liquefied. Mix the flour with the zucchini and the chopped parsley. Lightly stir in the yeast and salt mixture. Now add the milk and butter mixture and the room-temperature yogurt and knead until the dough pulls away from the sides of the bowl. The dough will be relatively soft. Do not add any more flour, otherwise the bread will not be as light and fluffy as it should be. Dust the dough with flour, cover, and let it rise for a good hour, until it has roughly doubled in size. In the meantime, preheat the oven to 250°C (fan oven). Stop kneading the dough; simply tip it onto a baking sheet lined with baking paper, shape it slightly, and dust the top lightly with flour. Switch the oven from fan oven to conventional oven and place the bread in the oven. Pour a cup of water onto the bottom of the oven or spray the oven walls with a watering can to create steam. Bake at 250°C (top/bottom heat) for 10 minutes. Briefly open the oven door to allow the steam to escape. Reduce the temperature to 230°C (top/bottom heat) and bake for another 15 minutes. Briefly open the oven door again and then bake at 200°C (top/bottom heat) for another 10-15 minutes. The bread should have a dull sound when tapped and a crust. Allow the bread to cool completely on a wire rack.