John Myers
Zucchini Sheep Cheese Bread
The perfect zucchini sheep cheese bread recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 230 ml Lukewarm water
- 42 g Yeast, 1 cube
- 1 tsp Sugar
- 300 g Zucchini
- 2 tsp Salt
- 2 tsp Spicy bread spice
- 75 g Chopped walnuts
- 1 Pc. Egg
- 150 g Sheep cheese
For painting:
- 3 tbsp Milk or 1 whisked egg yolk
- 25 g Chopped walnuts
- Put the flour in a bowl, make a well and crumble in the yeast. Sprinkle with sugar and pour some of the water on top. Mix gently and dust with a little flour from the edge. Cover and let rise in a warm place for about 10 minutes.
- Coarsely grate the zucchini and squeeze out a little with your hands. Add the remaining water, salt, bread spices and egg to the pre-dough and knead into a smooth dough. Knead in the zucchini grated, walnuts and crumbled feta. The dough is relatively firm, but the zucchini give off some liquid when they rest. Cover and let the dough rise for about 45 minutes.
- Knead the dough well again with your hands on a floured surface, then place in a greased loaf pan or shape into a loaf of bread on a baking sheet lined with baking paper. Cover and let rise in a warm place for another 30 minutes.
- Preheat the oven to 200 degrees. Brush the bread with the milk or egg yolk and sprinkle with chopped walnuts. Score several times with a knife. Bake in the oven on the lower rail at 180 degrees fan-assisted air for about 45 minutes.
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