Zucchini bread 🍞 pictured with a nice combination of green and yellow colors 💛💚

秋は色々なウィンタースカッシュが収穫できるけど、ズッキーニは夏のスカッシュですよ。#recipega

Musim gugur di Amrik dulu biasanya ditandai dengan kemunculan labu-labuan berbagai rupa di supermarket. Saya dulu bingung gimana aja itu cara masaknya karena kebanyakan kulitnya keras dan sesuai namanya, #wintersquash, meski dipanen saat #autumn para labu itu bisa tahan disimpan sampai winter! Jadi mulai awal September udah nongol pasukan pumpkin oranye yang diburu orang sampai akhir Oktober buat hallowen-an, terus selama kurun waktu itu biasanya resep-resep di berbagai media adalah tentang olahan pumpkin, sweet potato, dan apel. Di Jepang sepertinya pumpkin oranye cuma sebatas gambar-gambar aja, eksekusi di resep-resep sih tetap pakai “kabocha” 😂.

Di rumah kami mau musim apa aja lumayan sering masak dengan #zucchini (jenis labu yang penampakannya kaya timun dan teksturnya mirip terong) yang termasuk #summersquash, tapi nggak summer pun nggak sulit dapatnya. Zucchini ini gampang banget diolah jadi apa aja, cepat empuk, rasa netral, dan kulitnya cakep (nggak perlu dikupas). Melihat banyaknya zucchini di meja yang mulai keriput bawahnya dan keinginan impulsif akan roti gurih (nggak manis) simpel tapi bukan keju, jadilah roti zucchini dengan isian butter ini di pagi pasca hujan yang dingin (10/5). Kirain bakal plain banget, ternyata rasa sedikit manis dari zucchini keluar setelah dipanggang, asinnya butter nggak lebay kaya cheese bread, dan yang luar biasa tumben-tumbenan Musa bisa ngabisin sepotong gede ini seorang diri 😆 • #zucchinibread #ズッキーニパン

Posted by @egadioniputri via Instagram, recipe added below 👇 

Ini resepnya simpel banget, pemirsa.. hasil karangan pribadi saya dari modifikasi resep-resep roti yang pernah dicoba 😛 Bia dipakai untuk roti-roti lain ya.. baik roti ala Asia maupun bule cocok pakai resep ini.

Recipe

250 g flour (I combined high-protein flour and all purpose flour with 50:50 ratio to give softer texture)
5 g dry yeast
20 g sugar
165 ml warm water
30 g butter, reserve 10 g for filling (if you used “unsalted butter”, add salt 1/2 tsp)
1/2 cup of zucchini (or other vegetables), drain in the fry pan

1. Put flour in the big bowl, add the yeast and sugar, then pour the warm water
2. Mix well the mixture until the flour powder is not visible anymore
3. Add the butter and mix (note: chop butter into small drops before adding)
4. Take out the dough out of bowl and knead for 8-10 until outer side of the dough is getting smooth and you can form a ball from it
5. Put the dough back to the bowl and cover with plastic wrap. Rest in 40 degree C for a half hour.
6. Divide into 2 or more (note: with the portion in this recipe I only divided into 2 pieces of big bread). If you make many pieces or making advanced shapes, make sure to cover the dough with a dump cloth or wet kitchen paper while working. In my case the dough also turned a little bit watery due to juice coming out from zucchini, but it’s okay, you can rub flour in your palm when handling the dough.
7. Let dough rise again for 15 minutes in the warm place. I usually just put it on top of the oven while oven is preheated if I need to be hurry. I don’t preheat oven since the beginning of baking because I still use it for the first or second fermentation. This is the special feature on Japanese oven (you can use it for low temperatures!).
8. THIS IS THE FUNNY PART: Tuck the butter cuts in the middle of each bread dough and all the sides around. Squeeze and pinch the dough to help the butter covered (don’t let it opened or the butter is going to melt in the baking pan, not inside the bread!). Haha.
9. Bake in 210 for 15 minutes