Whole Wheat Zucchini Twists and Drunken Tomato Jam

It’s been another one of my experimenting days.  I’ve been into that a lot lately.  I must be going through a phase in my life…everything I do lately in the kitchen is about experimenting!  I never used to be this way.  It’s been fun though, and keeps things fresh and interesting.

Though, honestly this invention isn’t that unique or interesting.  It is however, delicious, hearty, versatile – both the jam and and the mini loaves can be paired in a number of different ways…not just together as I have them posted.

I was inspired by a recipe for tomato jam I saw recently, and so with the plethora of cherry tomatoes from my garden I had to put them to good use!   I added my own little touch of red wine when I opened the fridge to grab something and old bottle of red wine I had stashed in the fridge for cooking was staring right back at me screaming, “USE ME UP!”  So, I did.  I think it turned out quite delicious!  And baking fresh yeast bread is one of the easiest things – if you can read, you can do it.  So read on.  And furthermore, kneading fresh dough is quite a meditative process!  So meditate on!

First, the tomato jam recipe:

Drunken Tomato Jam

2 pints cherry tomatoes
3 large sprigs of thyme
1/2 cup water
1/3 cup red wine
2 tablespoons sugar
3/4 tsp salt

Place everything in a medium saucepan.  Bring to a boil, turn down and simmer until thick about 30-40 minutes.  Set aside to cool.

Now for the bread recipe:

Whole Wheat Zucchini Twists

1 medium zucchini, grated
2 tablespoons salt
2 1/2 teaspoons yeast
1/2 cup warm water (110-115 degrees F)
1 tablespoon sugar
2 cups whole wheat flour
1 cup all-purpose flour

Shred the zucchini and place in a colander with the salt to drain excess water.

In a large bowl mix yeast, sugar and 1/4 cup water, stir to dissolve.  Set aside 5-10 minutes until quite bubbly.

Add flour, zucchini and remaining 1/4 cup warm water to yeast mixture.  Mix well.  Turn onto a well-floured surface and knead 8-10 minutes until elastic, adding flour as necessary.  Place in a greased bowl, turn to coat all sides.  Cover with a towel and set aside 1-2 hours or until doubled in size.

When doubled in size, punch dough down with one fist and turn onto floured surface again.  Divide dough into 4-inch long (or larger if you want larger loaves….these ones are small, like mini, personal loaves), skinny logs.  Then take two logs and pinch to top together.  Twist together (one log over the other) creating a twisted loaf.  Pinch the other end together.  Repeat with the remaining logs until all used up.  Set loaves on a baking pan, covered, in a warm place to rise another 45 minutes.

Whisk egg white well in a small bowl.  With a pastry brush, gently brush egg on the risen loaves, being very careful not to flatten them.  They will be fragile so don’t brush too hard!  The egg white will allow the loaves to have a nice golden, glossy finish.

Place in preheated oven at 325.  Bake about 30-35 minutes or until golden brown.  Watch these carefully because the time may vary…(my oven does clearly register temperature, so I kind of have to guesstimate this one).

When finished serve warm with the slightly cooled  tomato jam.  Bon Appetit!

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