Zucchini, Mint and Basil Bread
Full-size loaf of the Zucchini, Mint and Basil Bread from Kim’s cookbook, Good to the Grain. The recipe remains largely unchanged, except that the butter has been swapped out for olive oil to add extra flavor and tenderness. Made with rye flour, which is a lot subtler than you might think! Its malt flavor pairs well with the fresh herbs, which give an aromatherapy quality to the room as the bread bakes. Grated zucchini adds moisture, substance, and a lovely color. Enjoy a slice with a nub of melted butter and a pot of mint tea! Serves 6-8 slices.
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Full-size loaf of the Zucchini, Mint and Basil Bread from Kim’s cookbook, Good to the Grain. The recipe remains largely unchanged, except that the butter has been swapped out for olive oil to add extra flavor and tenderness. Made with rye flour, which is a lot subtler than you might think! Its malt flavor pairs well with the fresh herbs, which give an aromatherapy quality to the room as the bread bakes. Grated zucchini adds moisture, substance, and a lovely color. Enjoy a slice with a nub of melted butter and a pot of mint tea! Serves 6-8 slices.
Click here to continue shopping.
Full-size loaf of the Zucchini, Mint and Basil Bread from Kim’s cookbook, Good to the Grain. The recipe remains largely unchanged, except that the butter has been swapped out for olive oil to add extra flavor and tenderness. Made with rye flour, which is a lot subtler than you might think! Its malt flavor pairs well with the fresh herbs, which give an aromatherapy quality to the room as the bread bakes. Grated zucchini adds moisture, substance, and a lovely color. Enjoy a slice with a nub of melted butter and a pot of mint tea! Serves 6-8 slices.
Click here to continue shopping.