Courgette, potato & cheddar bread
Make the most of your garden glut with this simple idea to transform seasonal veg into something everyone will love
Difficulty and servings
CUTS INTO 6-8
Preparation and cooking times
Prep 20 mins
Cook 1 hr 15 mins
plus rising
Low-fat
- Boil the potatoes in salted water until just tender, drain and allow to cool a little. Put the flour and yeast into a large bowl. When the potatoes are cool enough to handle, coarsely grate half straight into the mix, tossing occasionally to coat in the flour. This will stop the potatoes sticking in clumps.
- Grate in half the courgette, add half of the cheese and strip in half of the thyme leaves. Add 1 tbsp olive oil mixed with 175-200ml hand-warm water. Bring the dough together and knead for a couple of mins. Put into a lightly oiled bowl, cover and leave to rise in a warm place until doubled in size.
- Heat oven to 200C/180C fan/gas 6. Grease a 20cm x 30cm tin. Push the bread dough into the tin firmly, pushing out air. Finely slice the remaining potatoes and courgette. Scatter over the top along with the remaining thyme and poke in roughly with your fingers so the slices stick out a little. Cover with oiled cling film and leave to rise again for about 45 mins. Drizzle with the rest of the olive oil, scatter with the remaining cheese, then cook for 50 mins-1 hr, until well risen and golden. Leave to cool, then serve, cut into squares.
PER SERVING (8)
330 kcalories, protein 10g, carbohydrate 60g, fat 8 g, saturated fat 3g, fibre 3g, sugar 2g, salt 0.22 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1366644/
http://www.bbcgoodfood.com/recipes/1366644/
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Ingredients
- 500g new potatoes
- 500g strong flour
- 7g sachet dried yeast
- 1 courgette
- 85g strong cheddar (or vegetarian alternative), grated
- few thyme sprigs
- 2 tbsp olive oil , plus extra for greasing
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Difficulty and servings
CUTS INTO 6-8
Preparation and cooking times
Prep 20 mins
Cook 1 hr 15 mins
plus rising
Low-fat
Ingredients
- 500g new potatoes
- 500g strong flour
- 7g sachet dried yeast
- 1 courgette
- 85g strong cheddar (or vegetarian alternative), grated
- few thyme sprigs
- 2 tbsp olive oil , plus extra for greasing
PER SERVING (8)
330 kcalories, protein 10g, carbohydrate 60g, fat 8 g, saturated fat 3g, fibre 3g, sugar 2g, salt 0.22 g
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22 May 2011
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