Zucchini Sandwich Bread

I have two zucchini bread recipes, so I am calling this one the sandwich bread because the other is a sweet bread.  I have been making this since Tom was a year old!  It turns out great if you have a fresh from the garden zucchini thus I only make it in the summer.  It is amazing the difference in moisture content between a garden fresh zucchini and one purchased in the grocery store.  I have only tried once to make the bread with a store zucchini and it turns out terrible.  However this is a fabulous bread with a fresh zucchini. 

Zucchini is incredibly easy to grow in the North Dallas area and will grow between April and Oct; you could still put in a couple seeds to grow zucchini this summer.  In fact, you can seed a new plant every two weeks or so all summer long.  Place the seed directly in the soil about 1 inch deep.

We usually eat slices of this bread covered with fresh homemade butter and raw honey.

Ingredients:

1/2 cup milk (scald if using raw milk or your yeast won't rise)
1 1/2 tsp baking yeast
2 Tbl unsalted butter (softened to room temperature)
1 large egg
1 Tbl pure honey
1 1/2 cups, medium shredded fresh zucchini (peeled first)
1 1/2 tsp baking sea salt
2 tsp ground coriander
3 - 4 cups whole wheat bread flour (or about 3 - 3 1/2 cups wheat berries*)

Sprinkle yeast on slightly warm milk (about 85 - 90 °F).  In a large bowl, mix together the softened butter and honey.  Let egg come to room temperature and beat with fork.  Add to butter mixture.  Stir in yeast mixture and add salt and coriander.  Finally stir in the shredded zucchini.  Then start adding the flour one cup at a time until you can no longer stir with a spatula.  Then slow add more flour and begin to knead the bread.  Complete kneading (adding flour until the right consistency and no longer overly sticky), and then oil bowl and cover with a wet cloth.  Let rise at 85 - 95 °F until double in size or about 1 1/2 hours.  Punch down and let rise another 45 minutes.  Form into loaf shape and place in a buttered/floured bread pan.  Let rise another 20 to 30 minutes while preheating the oven to 400 °F.  Reduce the oven temperature to 325 °F and bake for 35 - 40 minutes.

*  I use a combination of hard white (or red) wheat berries ground to bread flour consistency and soft white wheat berries ground to pastry consistency.  About 2 cups of hard wheat berries and 1 cup soft wheat berries.