As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text in English:
Poppy seeds add a delicate crunch to this delicious and rustic zucchini bread. Recipe from Martha Stewart Living, October 2017. Total time: 2 hours 15 minutes. Makes one 9×5 inch loaf.
Ingredients: – 1 stick unsalted butter, melted, plus more for pan – 2 1/4 cups unbleached all-purpose flour, plus more for pan – 3 cups grated zucchini (2 medium) – 2 tablespoons sugar – 1 teaspoon kosher salt – 1/2 teaspoon freshly ground pepper – 1 3/4 teaspoons baking powder – 1/2 teaspoon baking soda – 1 tablespoon poppy seeds – 3 1/2 ounces grated Parmesan cheese (1 1/2 cups) – 3 large eggs, room temperature – 1/3 cup sour cream
Directions: 1. Preheat oven to 375 degrees. Brush a standard 9×5 inch loaf pan with butter and dust with flour, tapping out excess. 2. Place zucchini in center of a clean kitchen towel or several layers of heavy-duty paper towels. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds for 30 seconds. Stir in 1 cup cheese; toss to coat evenly in flour mixture. In another bowl, whisk together melted butter, eggs, sour cream, and zucchini. Add to flour mixture and stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan. Sprinkle remaining 1/2 cup cheese evenly over top. 3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in pan 10 minutes, then transfer bread to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, for up to 3 days.
27.04.2023 @ 09:11
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text in English:
Poppy seeds add a delicate crunch to this delicious and rustic zucchini bread. Recipe from Martha Stewart Living, October 2017. Total time: 2 hours 15 minutes. Makes one 9×5 inch loaf.
Ingredients:
– 1 stick unsalted butter, melted, plus more for pan
– 2 1/4 cups unbleached all-purpose flour, plus more for pan
– 3 cups grated zucchini (2 medium)
– 2 tablespoons sugar
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground pepper
– 1 3/4 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 tablespoon poppy seeds
– 3 1/2 ounces grated Parmesan cheese (1 1/2 cups)
– 3 large eggs, room temperature
– 1/3 cup sour cream
Directions:
1. Preheat oven to 375 degrees. Brush a standard 9×5 inch loaf pan with butter and dust with flour, tapping out excess.
2. Place zucchini in center of a clean kitchen towel or several layers of heavy-duty paper towels. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds for 30 seconds. Stir in 1 cup cheese; toss to coat evenly in flour mixture. In another bowl, whisk together melted butter, eggs, sour cream, and zucchini. Add to flour mixture and stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan. Sprinkle remaining 1/2 cup cheese evenly over top.
3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in pan 10 minutes, then transfer bread to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, for up to 3 days.