Ca 30

Dough:

• 150 g butter
• 5 dl milk
• 25 g yeast
• ½ dl light corn syrup
• ½ tsp salt
• 1 tbsp cardamom
• ca 15 dl all purpose flour

Filling:

• Zest of one lemon
• 100 g butter
• 1 ½ dl sugar
• 2 tsp cardamom

Melt butter and milk, warm to 37c. Add yeast, and rest of dough ingredients. Mix. Let rise for 1hr. Roll out dough, add filling, fold in two, cut into 15 lengths and twist. Let rise for another 45m. Egg wash, add perl sugar. Bake in 450F for 10m.

• 2 c. shredded zucchini (about 2-3 medium zucchini or 1 jumbo zucchini)
• 2 ½ c. white whole wheat flour
• 1 c. packed light brown sugar
• ½ c. ground flaxseed or 4 tbsp butter, melted
• 1 tbsp baking powder
• 2-½ tsp ground cardamom
• ¾ tsp fine sea salt
• ¼ tsp baking soda
• 1 cup plain, fat free or lowfat yogurt
• 2 large eggs
• 3 tbsp vegetable oil
• 2-½ tbsp finely grated Meyer lemon zest (or regular lemon zest)
• ½ c. chopped toasted walnuts

1. Preheat oven to 350°F. Spray a 9×5-loaf pan with nonstick cooking spray, flour sides.
2. Squeeze zucchini until dry in a kitchen towel.
3. In a large bowl, whisk the flour, sugar, flaxseed, baking powder, cardamom, salt, and baking soda.
4. In a medium bowl whisk the yogurt, eggs, oil, and lemon zest; stir in zucchini.
5. Add zucchini mixture and walnuts to flour mixture, stirring until well combined. Pour batter into prepared pan. Bake 55-60 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack. Makes 1 loaf, 16 servings.

• 2cups warm water
• 0.4 cup finger warm milk
• 13 gram dry yeast
• 2 tsp salt
• 1 tbsp honey
• 0.4 cup whole wheat flour
• 4.8 cup bread flour

Measure the water and milk in a large mixing bowl. Sprinkle the yeast into the bowl and add the salt and honey. Stir with a wooden fork until the yeast has dissolved. Add the two flours.

Quickly mix together with a spoon into a loose dough. Sprinkle approx. 2 tbsp bread flour over the dough, cover the bowl with a towel, and let rise for 1 to 1.5 hours in a warm place.

Heat oven to 240-250c . Cover two baking sheets with parchment paper.

Sprinkle ½-1 cup bread flour on a baking table. Gently tip out the dough onto the floured table. Do not knead the dough, the air bubbles from the yeast should be allowed to remain.

Quickly cut (with metal spatula) dough into 6-7 cm narrow strips. It does not matter if the bread does not get the same shape, but they should have about same size.

Place the pieces on the baking sheet. Bake ca.10-12 min or until the loaves are golden.

Let the loaves cool without towel to make the bread crust crispy.

• 1 large finely diced, peeled apple, diced into 1/4” pieces
• ½ tsp lemon juice
• 1 tbsp agave or honey
• 1/8 tsp + ½ tsp cinnamon
• 1 1/2 cups homemade or store bought applesauce
• 1 cup all purpose flour
• ¾ cup wheat flour
• 2/3-¾ cup brown sugar, not packed
• 1 tsp baking soda
• ¼ tsp ground nutmeg
• pinch of ground cloves
• ¼ tsp salt
• 2 tbsp vegetable oil
• 2 large egg whites
• 1 1/2 tsp vanilla extract
• baking spray
• ¾ cup chopped walnuts

1. In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.
2. Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
3. In a medium bowl, combine flours, baking soda, nutmeg, cinnamon, cloves and salt with a wire whisk. Set aside. 
4. In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. 
5. Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples and walnuts.
6. Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

WW 16 slices / 3pt per slice