Bread with zucchini and beets.
Bread with zucchini and beets, ingredients:
- 1 medium-sized zucchini,
- 1 medium-sized beetroot,
- 800 g of flour, plus more if needed,
- 2 teaspoons of salt,
- 1 teaspoon of sugar,
- 250 to 300 ml of lukewarm water and
- 42 g of fresh yeast.
Bread with zucchini and beets, preparation:
- Put crushed yeast, one teaspoon of sugar and a little flour in lukewarm water.
- Leave in a warm place to rise.
- During this time, grate the zucchini and beets.
- When the yeast rises, add the rest of the flour and knead the dough with the addition of grated zucchini and beets.
- If the dough is thin, add more flour.
- The dough should be neither too thin nor too firm.
- Leave the kneaded dough to rest for about 30 minutes, then knead it, form two loaves of bread, cut in several places, coat with oil, cut the parts, sprinkle with oregano, place in a greased and floured pan.
- Leave the dough to rest for about half an hour, bake in a preheated oven at 250 C until it is nicely browned, about 50 minutes.
Verica Poznanović
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