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Zucchini and Ricotta Bread




Source of Recipe


Internet


List of Ingredients




2 tablespoons yeast
1/8 teaspoon honey or sugar
3 to 3 ½ cups unbleached flour
¾ cup whole wheat flour
¼ cup wheat germ
1 cup loosely packed grated zucchini
¾ cup whole-milk ricotta
¾ cup sour cream
1 tablespoon salt



Recipe



Proof yeast in ½ cup warm water with the honey for 15 minutes, or until foamy. Stir in 3 cups of the flour, the whole-wheat flour, wheat germ, and zucchini. Add ricotta, sour cream and salt to form a soft dough. Knead the dough on a floured surface for 8-10 minutes or until smooth and elastic. Form the dough into a ball and let rise in warm place for 30-45 minutes, or until double in bulk. Heat oven to 375F with a pan with 1 cup of water inside oven. Bake the bread in a loaf pan for 45-50 minutes.