Courgette and Mushroom Bread |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I would love to able to bake but unfortunately the various loaves we use as doorstops proves it won't happen any time soon. Happily I can manage this one which is good because it's yummy Ingredients:
3 medium courgettes, grated |
2 teaspoons salt |
2 tablespoons olive oil |
1 small onion, fine dice |
2 garlic cloves, crushed |
100 g chestnut mushrooms, chopped |
350 g strong plain flour |
7 g sachet dried yeast |
2 tablespoons fresh basil, chopped |
1/2 tablespoon coarse sea salt, to garnish |
Directions:
1. Place the courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 minutes.
2. Squeeze out as much water as possible, rinse and squeeze again.
3. Fry the garlic and onion in 1 tbsp of the olive oil until softened. Add mushrooms and cook until softened, then add courgettes and cook for another 2 minutes Strain and set aside.
4. Heat oven to 200C.
5. Place flour, yeast, oil, 1 tsp salt, basil and the courgette mix. Combine and make a well in the middle, add 125ml warm water and bring together to form a slightly sticky dough.
6. Knead for 10 mins and shape into a ball. Place on a greased baking tray. Cover with oiled cling film and place in a warm place for 30 minutes.
7. Remove film, brush bread with water and sprinkle with sea salt. Bake for 40 minutes.
8. Cool before serving.
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