Description:

Home-made bread with the wonderful flavor of fresh cucumbers

Source:

Charli

Serves/Makes:12 rolls

Ingredients

• 3-1/2 cups (825 ml) all-purpose flour, divided use
• 1 package active dry yeast
• 2 tbsp (30 ml). snipped fresh chives
• 1/4 tsp (1 ml). dried dillweed
• 1 medium fresh slicing, (not pickling type) cucumber, peeled and cut up
• 1/2 cup (125 ml) sour cream
• 1/4 cup (60 ml) water
• 1 tbsp (15 ml). granulated sugar
• 1/4 tsp (1 ml). salt

Preparation

• In a large mixing bowl combine 1-1/4 cups (300 ml) of the flour, the yeast, chives and dillweed.
• Place cucumber in a food processor bowl or blender container.
• Cover and process or blend until smooth.
• Measure 3/4 cup (175 ml) puree; discard any remaining puree or use for another purpose.
• In a medium saucepan heat and stir the cucumber puree, sour cream, water, sugar and salt until warm (120 130 degrees (50 C.) F.)--mixture will look curdled.
• Add to flour mixture.
• Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
• Beat on high speed for 3 minutes.
• Using a spoon, stir in as much remaining flour as you can.
• Turn out onto a lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough
• that is smooth and elastic, (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once.
• Cover and let rise in a warm place until double, (about 45 minutes).
• Punch down.
• Turn out onto a lightly floured surface.
• Cover and let rest for 10 minutes.
• Divide into 12 pieces and shape into balls.
• Place in a greased 13x9x2 inch baking pan.
• Cover and let rise in a warm place until nearly double, (about 30 minutes).
• Bake in a preheated 350 degree (175 C.) oven for 20 to 25 minutes.
• Serve warm or cool.

Comments

Believe it or not there is absolutely nothing like the extra special taste and texture of cucumbers directly from the garden in freshly baked bread. Enjoy!!!