Cucumber Bread

This recipe may need a little work, and believe me, it was kinda difficult to work with. It has a very strong flavor.

Cucumber Bread

Loaf Ingredients:
1 cucumber with peel still on
1/2 cup water (approximately)
1 tbsp honey

2 tsp yeast
4 cups bread flour
2 tsp salt portioned
2 tsp dill

Directions:
1) Grate cucumber and place in sieve to drain. Add 1 tsp of salt to the cucumber to quicken its pace for draining. Save all the liquid in the bowl as well as the pulp. This process should take about 30 minutes.
2) Pour cucumber juice in measuring cup and add enough water to reach 1 1/2 cups. Dissolve honey into water and add yeast to proof.
3) Add flour into mixing bowl with remaining salt and dill.
4) Add cucumber water mix and the saved pulp to the flour and mix well. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes. (This is a more wet dough.)
6) Scrape dough into lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves: 
    Bake in preheated oven at 350 F for 30+ min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off. 

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.