Zucchini Ricotta Chive Bread Food

ZUCCHINI RICOTTA CHIVE BREAD

Steps:

• In a 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.
• Add 1 cup of bread flour. Beat to combine. Cover and let sit for 2 hours.
• 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.
• Transfer to an oiled bowl. Cover and let rise for one hour or until doubled in size.
• Scrape dough out onto a floured board. Let rest for 10 minutes.
• Form dough into a loaf and place in a greased 8½ x 4½ inch pan or 9 x 5 inch pan.
• Cover and let rise ½ - 1 hour.
• Preheat oven to 325 degrees. Score the top of the loaf.
• Bake for 50 - 75 minutes or until internal temperature reaches 190 degrees.
• Remove from oven. Let cool for 5 minutes. Remove from pan and completely cool before slicing.

ZUCCHINI CASSEROLE

Steps:

• Grease a 3 quart casserole dish.
• Mix ricotta cheese, oregano, chives, garlic powder, salt and pepper. Set aside.
• In order given, layer half of each: zucchini, onion, tomato, green pepper, tomato sauce, grated cheddar and ricotta mixture.
• Repeat layers.
• Top with crumbs and parmesan cheese.
• Bake, covered, at 350 for 25 minutes. Uncover and bake 10 minutes longer.

RICOTTA AND FRESH CHIVE BREAD (BREAD MACHINE)

Steps:

• Place all the ingredients in the pan according to the order in the manufacturer's directions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place on a rack.
• Let cool to room temperature before slicing.