This is a very nice combination. To my surprise, the glutinous rice flour gives the crumb an extremely tender taste despite the presence of atta flour and the bran in it.
Recipe: Zucchini buttermilk bread (2 small loaves)
Ingredients:
- 1.5 cup atta flour
- 0.5 cup glutinous rice flour
- 2 tp baking powder
- 1/8 tp baking soda
- 3 TB sugar
- 1-2 TB basil pesto sauce
- 2 cups packed with shredded zucchini (about 1 medium zucchini)
- 2 eggs
- 1/4 tp ground nutmeg
- 1/3 cup nonfat buttermilk
Procedure:
1. Mix together atta flour, rice flour, baking powder, baking soda, sugar, ground nutmeg.
2. Beat two eggs and pesto sauce into the dry ingredient.
3. Add shredded zucchini in small bunches and mix until moistened.
4. At the end of adding all the zucchini, if the batter remains very thick, add about 1/3 cup buttermilk.
5. Grease two small pans. Pour batter into pan and flatten.
6 Bake at 350F for about 40 minutes, uncovered.
Results:
8:39am, mixed dry ingredients, shredded zucchini, egg and pesto:
8:44am, initial mix:
8:53am, thick batter requires 1/3 cup buttermilk for hydration:
8:55am, final batter:
8:59am, batter in pan:
8:59am, batter height in pan:
9:05am, baking started at 350F, uncovered:
9:11am, baked 6 minutes:
9:26am, baked 21 minutes:
9:39am, baked 34 minutes:
9:40am, internal temperature reaching 185F:
9:40am, thermometer coming out quite clean:
9:46am, loaves just done:
9:47am, loaves' height:
9:47am, loaves' top in pan:
10:02am, loaves' top when out:
10:02am, loaves' side:
10:02am, loaves' bottom:
10:02am, loaves' corner:
Observations:
1. The effect of using glutinous rice flour is impressive. The resultant loaves are very tender.
2. I forgot to add salt. Therefore, the loaves taste sweet despite its garlic and basil smell from the pesto sauce.
3. The crumb is spectacular too, with its oven spring.
4. This time I do not cover the loaves. The top gets a nice brown.
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