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[Translate to Englisch (English):] Guacamole Dip

Zucchini bread

Here you find some recipes for preserved, canned and pickled food, appetizers, desserts, cakes, baking in jars, smoothies, cocktails and more. Some recipes like lassie mango yoghurt, couscous and grilled skewers were kindly made available by TV creative cook Alex Wahi and innovation cook Heiko Antoniewicz. You find further recipes on Einkochwelt®'s Facebook page and in our videos.

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For about eleven 165 ml (5.8 fl.oz) WECK® mold jars
Zucchini bread
Order directly 165 ml WECK® mold jars

Ingredients for the dough

  • 42 g fresh yeast
  • 250 ml lukewarm water
  • 100 ghard cheese (e.g. Gruyere or Emmentaler)
  • 100 gboiled ham
  • 600 g courgette (zucchini)
  • 500 g flour
  • 1 tsp salt
  • 100 g roasted and minced macadamia-nuts
  • 1 tbs sheets of thyme
  • butter and crumbs for the jars

Preparation

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°C 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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