Courgette & mushroom bread

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• blindpilot

  09 July 2010

  blindpilot commented on this recipe

  Forgot to say, I also sprinkled a good helping of mixed seeds on top before baking...yummy : )

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• Jules C

  31 July 2010

  Jules C commented on this recipe

  Really lovely - best bread I've ever made, still fresh the next day! Agree with other comments, you need more flour, the dough is VERY sticky and hard to knead because of that.

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• GillyM

  05 August 2010

  GillyM rated and commented on this recipe

  

  This is absolutely delicious.... I will be making this again.

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• Sylv

  21 August 2010

  Sylv commented on this recipe

  I made this bread yesterday for the first time and I'll definitely make it again. I used spelt flour rather than plain and it worked quite well. Delicious recipe! Loved it!!

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• LadyV

  31 August 2010

  LadyV rated and commented on this recipe

  

  Absolutely delicious! Made it with whole grain four and used rosemary instead of basil. Loved the salt on top, but did only use 1/4 teaspoon and like others had to use a lot of flour when kneading as it was very sticky. Will definitely be making it again, hubby just loved it!

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• woo

  13 September 2010

  woo rated and commented on this recipe

  

  Gorgeous. I used the amount of plain flour as stated in the recipe but agree with the previous comments that you need to add quite a bit more whilst kneading to make it a less sticky dough. However, this was only a minor issue as the end result was yummy. I sprinkled pumpkin seeds on the top, as well as the salt, just before baking.

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• welshpoppy

  23 September 2010

  welshpoppy commented on this recipe

  Haven't made this, but I have noticed in several of your recipes that you tell people to heat the oven to whatever temp. is needed ages before it is neccessary. This one has you putting the oven on, then mixing the bread, kneading for 10 mins, leaving it 25 mins to rise before finally getting it in the oven. What a waste of fuel and money! 10 mins before ready to bake is plenty of time for the oven to get up to temp. Can you correct this in future recipes please?

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• Jl

  28 September 2010

  Jl rated and commented on this recipe

  

  This morning I decided to bake this bread, it turned out very good. The tip I would suggest to get the water out of the courgette is to put your grated veg in a towel and squeeze the water out. This will ensure all the water is extracted in a better way, and if your over is cooking high, turn the temp. to 200 it will be just fine. Will try it again!

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• vegetarian recipes

  06 December 2010

  vegetarian recipes commented on this recipe

  interesting recipe , nice alternative to normal rolls and soup. will try. or rather my husband( the breadmaker) in our house) will try..

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• cazzmania

  29 January 2011

  cazzmania rated and commented on this recipe

  

  I thought this bread was great! Very easy to make and tastes lovely. I also needed extra flour for kneading. Will be making again but might try playing around with different ingredients like roasted tomato and olive.

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• Ewa

  30 April 2011

  Ewa rated and commented on this recipe

  

  Great recipe! I made it for the first time today, and the bread turned out nicely, very pleased! I used spring onion instead of onions, but it still tasted great! The bread is crispy on the outside, and soft and moist inside with great flavors .

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• Von

  08 June 2011

  Von rated and commented on this recipe

  

  I've no idea what went wrong.... I used the correct amounts of everything, wrung every last drop of liquid out of the courgettes and ended up with a soupy, bubbling mix. I added another 150g or so of flour to try to thicken the mix enough for it to get past the liquid stage but it's still too liquid to even attempt to knead. I'm no stranger to bread making and I've never had results like this - am totally baffled, and really disappointed.

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• CharLit

  13 July 2011

  CharLit commented on this recipe

  What would be considered a 'medium' courgette, weight-wise? I have a few courgettes from a friend's garden that I would like to use for this, and they look huuuuge to me, so am considering using just 1,5 or maybe only 1 for this bread.

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• CharLit

  14 July 2011

  CharLit rated and commented on this recipe

  

  Meh, I think my oven might have messed this one up, or possibly I messed up somewhere along the way - I let the dough rise for 45 minutes, and it didn't come anywhere near doubling in size. The end result was verrrrry nice around the edges where it was properly cooked (which is why the recipe gets 5 stars - the intended result is delicious), but most of the loaf was soggy and doughy. I did use half wholemeal flour, next time I'll just stick to the recipe and give it a bit longer in the oven, and hopefully it will turn out better.

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• SC

  04 August 2011

  SC rated and commented on this recipe

  

  This was actually surprisingly easy to make, and I'll definitely make it again. I would stress though that the measurements given here make for a slightly bland loaf. Next time I will definitely use more Basil, probably some dried basil too, and possibly larger chunks of mushrooms instead of chopping them to the same size as the grated courgette. It's also really vital to caramelize the vegetables to get as strong a flavor as you can. I didn't use anywhere near the recommended amount of water, and used lots more flour during the kneading process. Made a lovely, crusty bread with a great texture though. I worked incredibly well with pesto roast veg on top. Next time I'll use more flavouring though, and probably more salt too!

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• Bella Bluebell

  05 August 2011

  Bella Bluebell commented on this recipe

  Hi all, As most have commented I needed to add more flour when kneading as it was very wet, but the bread is lovely! I have just bought a breadmaker and would like advice on using this recipe in the machine, for example should I change the quantity of anything? at what point do I add the courgette mushroom mix? before or after the flour??? any advice will be very welcome! Thanks :)

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• Debbieray

  06 August 2011

  Debbieray rated and commented on this recipe

  

  It needed more flour than the receipe said, but lovely with soup.

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• Taniff

  03 September 2011

  Taniff rated and commented on this recipe

  

  This bread is easy to make and tasted fantastic. Was fabulous with some tomato-based soups or just on it's own with some butter. We expected it to be quite heavy, but it was light and moist and kept very well for a few days in the fridge. Great for using up that late summer courgette glut!

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• SamM1

  20 September 2011

  SamM1 rated and commented on this recipe

  

  Thought this bread was really great, but agree with all the other comments; I needed a lot more flour to be able to work the dough. I couldn't get my hands on fresh basil so used dry - wouldn't recommend and would hang off until you can find fresh, or reduce quantities if using dry. Lovely salty taste, rose well and the mushrooms and courgettes were lovely. I ate it with a spicy tomato soup!

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• itsnice

  27 September 2011

  itsnice rated and commented on this recipe

  

  Hello, I did the courgette the "Italian way". i.e. I grated, put it on a plate with a sprinkling of salt, put another plate on top and then a heavy object (I used the lid of a cast iron pan). This squeezes the juices out, then all you have to do is remove the lid, hold the second plate on and tip the juices into another dish. I used this as the water, rather than using fresh water, to retain flavour, and goodness from the courgettes. I used yellow courgettes, because that is what I had and I substituted grated cheese with mushrooms, for the same reason. I also added a pinch of sugar. I then kneaded using the "french" method (I'm not showing off, but I can't explain - do google). Then I rolled into a sausage and, made it into a big donut shape but more because I wanted to take this to a picnic without a knife (so it could be broken by hand, without knife). After all that, it was fabulous!

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Ingredients

• 3 medium courgettes , grated
• 2 tsp salt
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 2 garlic cloves, crushed
• 100g chestnut mushrooms , chopped
• 350g plain flour
• 7g sachet easy-blend dried yeast
• 2 tbsp chopped fresh basil
• ½ tbsp coarse sea salt , to sprinkle

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 50 mins

Vegetarian

Ingredients

• 3 medium courgettes , grated
• 2 tsp salt
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 2 garlic cloves, crushed
• 100g chestnut mushrooms , chopped
• 350g plain flour
• 7g sachet easy-blend dried yeast
• 2 tbsp chopped fresh basil
• ½ tbsp coarse sea salt , to sprinkle

Per serving

267 kcalories, protein 9g, carbohydrate 46g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.18 g

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