Ciao from Debbie!

Zucchini Bread

Makes 2 loaves

Toni Ford gave me this wonderful recipe for moist zucchini bread.  Enjoy it in the summer, when the garden’s full of those big, green zucchinis.  With the added cocoa powder your kids won’t even know they’re eating veggies--it’s like a moist chocolate cake! 

    3 eggs, beaten
    1 1/2 C. (375 g) sugar
    1 C. (250 ml) vegetable oil
    3 C. grated unpeeled zucchini, approx. 3 small
    2 tsp. cinnamon
    2 C. (250 g) flour
    1/4 tsp. baking powder
    1/2 tsp. salt
    2 tsp. baking soda
    2 tsp. vanilla
    1 C. (200 g) chopped walnuts
    Optional:  1 C. (125 g) raisins tossed in flour

  Mix together the eggs, sugar and oil.  Add the zucchini.  Sift and add the dry ingredients.  Then add the vanilla, nuts and raisins.  Mix well and pour into 2 greased and floured loaf pans.  Bake at 325° F (165° C) for 50-60 minutes or until a toothpick comes out;t clean.  

Variation:
  Add 1/2 C. (40 g) unsweetened cocoa powder when sifting the dry ingredients.  Omit raisins and nuts.

Quick and Easy Yeast Rolls

Makes 10-14 dinner rolls

These delicious dinner rolls can be made start to finish in about 1 hour.
Your guests will rave over them.

    1 T. yeast
    3/4 C. (175 ml) warm water
    2 T. sugar
    2 T. oil
    1/2 tsp. salt
    1 egg
    2 1/2-2 3/4 C. (300-350 g) flour
    melted butter

  Dissolve yeast in water.  Add sugar, oil, salt and egg.  Stir.  
  Stir in 1 C. flour until dough is smooth.  
  Cover with a cloth and place on rack over a bowl of hot water; let rise 15 minutes.  
  Stir down dough and add 1 1/2-1 3/4 C. (185-225 g) flour.  Stir until well mixed.  
  Knead for 3 minutes on a lightly floured board.  
  Pinch off golf ball sized pieces and place in a greased 9X10-inch (23-25 cm) pan.
  Brush with butter.  
  Cover and let rise 25 minutes.  Bake 12-15 minutes at 425° F (220° C).  

English Muffins in a Loaf

Here’s a wonderful bread shared with me by Ned Haugen that truly toasts up like English muffins.  Since the dough only  rises once, it’s a nice bread to mix up at 4:00 when you realize it would be nice to have a loaf of warm, fresh bread with supper.  Then toast the leftovers up for breakfast.

    5-6 C. (500-750 g) flour
    1 T. yeast
    1 T. sugar
    2 tsp. salt
    1/4 tsp. baking soda
    2 C. (500 ml) milk
    1/2 C. (125 ml) water
    cornmeal

  Combine half the flour, yeast, sugar, salt and baking soda. 
  Heat milk and water until very warm (110°-130° F/45°-55° C). 
  Add to dry ingredients and beat well.  Stir in remaining flour to make a stiff batter. 
  Spoon into two 8X5-inch (20X15.5 cm) loaf pans that have been greased and sprinkled with cornmeal.  Sprinkle tops with cornmeal. 
  Cover; let rise in a warm place for 45 minutes. 
  Bake at 400° F (200° C) for 25 minutes.  Remove from pans and cool.  

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