Name: Courgette, potato & cheddar bread
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Cuts into 6-8
Cuisine: British
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

Home
Recipes
Courgette, potato & cheddar bread

Courgette, potato & cheddar bread

Good Food team

Save recipe

Cuts into 6-8

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

Plus rising

A star rating of 3 out of 5.9 ratingsRate

loading...

Make the most of your garden glut with this simple idea to transform seasonal veg into something everyone will love

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (8)

kcal330
fat8g
saturates3g
carbs60g
sugars2g
fibre3g
protein10g
salt0.22g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now