Go Back
sliced loaf of zucchini tomato bread

Semolina Tomato Zucchini Yeast Bread

5 from 1 vote
An unusual yeast bread that uses moist shredded zucchini and tangy dried tomatoes.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 3/4 cup lukewarm water
  • 2 Tablespoons honey
  • 2 teaspoons active dry yeast
  • 3 1/2 cups bread flour, separated
  • 1 cup semolina flour
  • 2 cups grated zucchini
  • 2 Tablespoons olive oil
  • 2 teaspoons salt
  • 1 cup shredded Parmesan cheese
  • 1/2 cup snipped, dried tomatoes

Method
 

  1. Ina large bowl, or the stand mixer bowl, combine the water, yeast, and honey. Stir and let stand 15 minutes or until the yeast is foamy
  2. Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 hours.
  3. Add the remaining ingredients and knead for about 4 minutes, adding more flour if necessary to keep dough held together.
    NOTE: This dough is very soft due to the zucchini moisture. You want the dough to hold together, but not to be too dry.
  4. Transfer to an oiled bowl. Cover and let rise for one hour or until doubled in size.
  5. Scrape dough out onto a floured board. Let rest for 10 minutes.
  6. Form dough into a loaf and place in a greased 8 1/2 x 4 1/2 inch pan or 9 x 5 inch pan.
  7. Cover and let rise 1/2 - 1 hour.
  8. Preheat oven to 325 degrees. Score the top of the loaf.
  9. Bake for 50- 75 minutes or until internal temperature reaches 190 degrees.
  10. Remove from oven. Let cool for 5 minutes. Remove from pan and completely cool before slicing.