Courgette (Zucchini)-Bread

For about 11 WECK®-mold-jars à 5.6 fl.oz (165 ml)

Zucchini-Brot im Weck-Glas

For the dough:

0.09 lb (42 g) fresh yeast
8.4 fl.oz (250 ml) lukewarm water
0.22 lb (100 g) hard cheese (e.g. Gruyere or Emmentaler)
0.22 lb (100 g) boiled ham
1.32 lb (600 g) courgette (zucchini)
1.1 lb (500 g) flour
1 tsp salt
0.22 lb (100 g) roasted and minced macadamia-nuts
1 tbs sheets of thyme


In addition: butter and breadcrumbs for the jars



Crumble the yeast in a pot, souse it with lukewarm water and stir until the yeast suspends.  

Cut the cheese and the ham in cubes. Cut the tips and stalk bottom off the courgette (zucchini), wash it, dry it and rasp it with a grater.  

Sieving the flour in bowl, make a depression in the middle and fill in the yeast water. Add salt, macadamia, thyme, cheese, ham and the courgette (zucchini) and knead it with the dough hooks of a mixer until smooth. Dust it with some flour, cover it with a towel and let it rise for about 45 minutes at a warm, draft-free place.

Grease the insides of the jars with butter and sprinkle with the breadcrumbs.

Give the dough on a floured ground and knead it again, then split it into 11 pieces à about 125 g, shape them to balls and lay them into the jars. Cover the jars and let them again raise for about 20 minutes.

Preheat the oven to 180° Celsius and put the jars in for about 25 minutes. Proof with a wooden stick!  

If they are well done, take them off and let them cool down.

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