I never liked grilled cheese growing up. In fact, I was nearly 30 years old before I realized I could actually enjoy eating it. The trick for me was to avoid processed American cheese and instead use a slice of yummy, spicy pepper jack. Additionally, I found I liked using homemade bread. My favorite for this purpose? Zucchini Bread from Beth Hensperger’s Bread Lover’s Bread Machine Cookbook. Have I mentioned yet how much I love this book? If my bread machine and I were stranded on a desert island with only one book for company, it would be this one.
This Zucchini Bread is not the quickbread most people think of when they hear that name. It’s actually a yeast bread made with a combination of white and wheat flours. I like that it’s got a vegetable built right into it, because I really don’t get enough vegetables. And the best part? You can’t even taste the zucchini
Here’s a version of the recipe that I made today. It’s slightly different from the Zucchini Bread as written only because I wanted to use what I had and save myself a trip to the store.
- 3/4 cups milk
- 1 cup shredded zucchini
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 3 cups white wheat flour
- 1 tablespoon brown sugar
- 1 tablespoon gluten
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons bread machine yeast
Dump the ingredients in the bread machine in the proper order, set for the basic cycle and let it do its thing. (I’m paraphrasing here…)
So. School starts tomorrow. Can’t say I’m that upset… We had some nice times this summer (and I’ve got the pictures to prove it, LOL!). The natives seem to be restless here, though, and I think going back to school is going to be good for all of us. My laundry routine has always been very closely tied into the school bus schedule, so if nothing else, our clothes will be a lot cleaner this fall than they were in the summer