One could be forgiven for keeping one of the key ingredients of this cake a secret. Those who grow zucchini know that overnight a zucchini can morph to a monstrous size. Every morning I walk out to the garden and gingerly lift the prickly zucchini leaves checking the daily crop. And every morning I am rewarded with these tender-never-stop-growing vegetable. Zucchini fritters. Zucchini gratin. Zucchini on the barbecue. Zucchini muffins and loaf cakes. Zucchini shared with friends and neighbours. The infamous zucchini is definitely the vegetable that keeps on giving.
This bundt cake is a gorgeous combination of chocolate and zucchini. A marriage made in baking heaven. A bundt cake rich with bittersweet chocolate and cocoa powder. A bundt cake that takes chocolate and zucchini and presents to you a cake that is gloriously tender and wonderfully moist. This is a classic with a crumb that is fine yet firm. It cuts beautifully and stays fresh and tender for a couple of days (if it can last that long). One could serve it with a scoop of coffee ice cream or a little whipped cream delicately flavoured with cinnamon. Or, proudly alone on a dessert plate showered with a drift of cocoa.
There is no perfume in this whole wide world that can match the aroma of freshly baked bread. To fill your kitchen with this evocative smell. To cut thick crusty slices spread thick with butter and jam. To share this pleasure with friends and family. This is love in the shape of a simple loaf of home made bread.
You can accomplish this in just five minutes a day. I promise you. It is so simple. You can do this if you can hold a wooden spoon, and have a big mixing bowl or container and two loaf pans. Step one you mix water, yeast, flour, salt, sugar and oil all together into one easily mixed dough. This is done in a few minutes. No kneading. Step two you leave the dough to rise on your counter. It rises to heady heights but you don’t punch it down. Step four you refrigerate it and let it have a good rest. When you are ready to bake your bread you remove a portion of the dough, form it into a ball, then into a loaf shape and sit it in a loaf pan to rise. All that’s left it to bake your bread and then indulge in the joy of home made bread.
This recipe is unbelievably simply. BUT IT WORKS. You can mix and store the dough in the same container using only a wooden spoon. A stand mixer is nice but not necessary. You need two loaf pans (if baking all the dough). And that’s it. You can store the dough for up to seven days in the refrigerator and bake bread when every you like. This bread recipe is so obliging. It’s not messy. It requires little space. Perfect for small kitchens. And even better for vacation cottages when the nearest store is ten miles away.
This WHITE BREAD MASTER RECIPE is from the book HOLIDAY AND CELEBRATION BREAD IN FIVE MINUTES A DAY by Zoe Francois.