Courgette & mushroom bread
- Good Food team
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Serves 6
More effort
Prep: 30 mins
Cook: 50 mins
Plus proving time
A star rating of 4.3 out of 5.52 ratingsRate
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A great accompaniment to soups and salads or just served warm with a bit of butter
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 medium courgettes
grated
-
2 tsp salt
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2 tbsp olive oil
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1 small onion
finely chopped
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2 garlic
cloves, crushed
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100g chestnut mushroom
chopped
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350g strong plain flour
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7g sachet easy-blend dried yeast
-
2 tbsp chopped fresh basil
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½ tbsp coarse sea salt
to sprinkle
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Nutrition: per serving
-
kcal267
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fat6g
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saturates1g
-
carbs46g
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sugars0g
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fibre3g
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protein9g
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salt0.18g
low
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Method
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step 1
Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 mins, then, using your hands, squeeze out as much of the moisture as possible. Rinse the courgettes thoroughly, then squeeze again.
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step 2
Heat 1 tbsp of the olive oil in a frying pan and cook the onion and garlic for 4 mins until softened. Add the mushrooms and cook for a further 4 mins until softened and browned, then add the courgettes and cook for another 2 mins. Strain well and set aside to cool; discard the liquid.
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step 3
Heat oven to 220C/fan 200C/gas 7. Place the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the courgette mixture. Mix well to combine. Make a well in the centre and add 125ml hand-hot water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 mins, then shape into a ball and place on a greased baking sheet.
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step 4
Flatten the ball of dough very slightly with the palm of your hand and loosely cover with oiled cling film. Leave to rise in a warm place for 25-30 mins until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 mins until golden. Leave to cool on a wire rack before serving.
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 4.3 out of 5.52 ratings
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