Wolfgang Puck WPMFP15 manual Dry Bread Crumbs, Zucchini Bread

FG_FoodProc Manual2 7/7/06 3:54 PM Page 79

Dry Bread Crumbs

Approximately 2 cups

INGREDIENTS

12-16 slices white bread toasted

METHOD

1You may toast in a toaster on light or medium. Or Preheat oven to 300 degrees, and arrange the slices of bread, not touching, on a non-greased baking sheet. Bake for 20-25 minutes.

2Cut cooled toast into 2 inch cubes. Drop cubes into the food processor fitted with the S-Blade. Pulse until uniform

fine consistency.

3Store crumbs in an airtight container. You may do this with rice bread to make panko coating.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Zucchini Bread

Makes 2 loaves

INGREDIENTS

11 tablespoons unsalted butter

2 2/3 cups sugar

4 large eggs

2/3 cups orange juice

2 medium zucchini, ends removed

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon vanilla 2/3 cup nuts 2/3 cup raisins

METHOD

1Preheat oven to 350 degrees. Grease two loaf pans or spray with non-stick spray.

2Into the food processor fitted with S-Blade, place the butter, sugar, and eggs. Process until smooth. Add the orange juice.

3With the S-Blade still attached, place the shredding disc on the Spindle. Turn the food processor on and gently push zucchini through feed tube.

4Remove shredding disc only. Add flour, baking soda, salt, baking powder, cinnamon, nuts, and vanilla. Pulse 3-4 times to combine ingredients. Remove blade and fold in raisins.

5Pour batter into pans. Bake until a toothpick stuck into the center of each cake comes out clean, approximately 60-70 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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