Zucchini Garlic Rose Bread

Translate: click the arrow sign on the top left -- click the three strips mark -- go to 'translate' to select the language you want.

 Zucchini Garlic Rose Bread

Dough:
250g (2 cups) all-purpose flour/plain flour
1 tsp salt, adjustable
1 tsp instant yeast
1 tbsp oil
125ml + 2 tbsp (1/2 cup + 2 tbsp) warm water
A little oil to coat the dough
One or two zucchini, sliced thin. Pat dry with paper towels.
Egg for egg wash

Garlic butter:
3 tbsp soft butter
1 tsp minced garlic
1 tbsp chopped chives or parsley or scallions or other herbs.
Mix well until combined, keep in the refrigerator until ready to use.

Dough method:

1. In a bowl, add flour and salt. Stir.
2. Add yeast and oil. Stir.
3. Pour warm water, stir and continue kneading on work surface about 5 minutes or until smooth. Adjust the water or flour as you kneading if necessary.
4. Put back in the bowl, drizzle with a little oil and coat the dough. 
5. Cover for an hour or more depends on your room temperature. After proofing, the dough is smooth and elastic.
6. Divide into 16 pieces, form ball.
7. Flatten lengthwise, spread with garlic butter. 
8. Place 4 slices zucchini for each dough, slightly overlapping. 
9. Fold the dough exposing 1/2 part of the zucchini slices.
   Press on both ends to secure the zucchini.
10. Spread garlic butter and roll to make a rose shape.
11. I use a round baking dish, we can use any pan. Cover for 30 minutes. Egg wash.
12. Bake at 200°C (400°F) for 20 - 25 minutes, preheated oven. An oven may vary.
13. Eat warm...