This bread makes delicious toast.
1 large zucchini (8 oz, shredded)
1/4 teaspoon salt
1/2 cup (4 oz, ml) water, 110-120F
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 egg whisked with 1 tablespoon water
Toss the zucchini with 1/4 teaspoon of salt. Set aside for 15 minutes. Spread the zucchini in a single layer on a paper towel. Lay another paper towel on top of the zucchini and press down to ab km
Combine zucchini and remaining dough ingredients in an electric mixer bowl. With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and Knead for 5 minutes.
Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.
Turn the dough out onto a floured surface, knead a few times and divide into 3 equal pieces. Roll each piece of dough into a 14″ long rope. Braid the three ropes, pinching each end to seal together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.
Preheat the oven to 350°F convection or 375°F regular. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 30-35 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.