My 88th loaf: zucchini bread with atta and rice flour

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.

My 81th experiment: Red bean sweet bread

This is one of my improvised loaves, and a real surprise. I like it a lot.

Recipe: Red bean sweet bread (1 small loaf)

Ingredients:
- 1 cup red bean paste
- 1/4 cup sugar
- 1 TB rose water
- 3/4 cup KAF all-purpose flour
- 3/4 tp salt
- 2-3 TB vegetable oil
- 1/4 cup milk
- 1 tp baking powder
- toasted sesame seeds

Procedure:
1. Heat red bean paste with sugar, rose water and 1 TB oil until hot and very thick. Allow to cool. When cooled, add about 2 TB all-purpose flour and stir until an elastic mass is formed.
2. Sieve remaining flour with salt and baking powder. Add in red bean paste. Mix until a uniform mass is formed.
3. Add milk and 1 TB oil to thin the dough into a thick batter.
4. Place batter in a greased small loaf pan. Rub top with oil. Then generously sprinkle sesame seeds on top. Preheat oven to 350F.
5. Bake at 350F for about 40 minutes.

Results:
11:52am, 1 cup of red bean paste with 3 TB sugar and 1 TB rose water, cooked to thicken:

11:53am, 2 TB flour added to increase stickiness:

12:01pm, a sticky mass after much stirring:

12:03pm, half a cup flour and 1/4 cup milk:

12:04pm, ready to mix bean paste with flour:

12:06pm, mixing with a little milk:

12:09pm, well mixed with more milk:

12:12pm, probably too well-mixed, batter becoming dough with a few white lumps:

12:14pm, since quick bread should not have much gluten, remaining milk and 1 TB oil is added to dough:

12:17pm, final batter:

12:20pm, height in pan after flattening:

12:22pm, batter topped with toasted sesame:

12:23pm, top rubbed with ample vegetable oil:

12:24pm, baking starts at 350F:

12:36pm, loaf baked 12 minutes:

12:58pm, loaf baked 35 minutes:

12:59pm, temperature only 150F, but crumb already strong:

12:59pm, thermometer coming out really clean:

1:12pm, loaf baked 45 minutes, internal temperature only 170F:

1:13pm, top of loaf:

1:13pm, details of top of loaf:

1:13pm, height of loaf

1:14pm, side of loaf:

1:14pm, heel of loaf:

1:15pm, bottom of loaf:

1:15pm, sides of loaf:

3:07pm, cooled and sliced:

3:07pm, heel slice:

3:08pm, center slice:

3:08pm, a yummy bite:

Observations:
1. By shear trial and error, I hit on a bean loaf that has the creamy moist texture of bean paste and the crispy crumb of bread combined! This is so amazing. I really love this red bean bread. It's unlike any of the bean breads that I've ever baked using yeast. For moisture and creaminess, go for quick bread!