Courgette & mushroom bread

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Results 41-49

• Pete

  09 February 2012

  Pete commented on this recipe

  Im about to make this bread, but would it not be best with Bread flour as opposed to just plain flour?

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• Shacks

  03 August 2012

  Shacks commented on this recipe

  Amazing - First time I have made a loaf and what a loaf to start with! Wished I'd read the reviews about just how sticky the mixture was before hand but went with my gut and added more flour - truned out fine. Will definitely be making this again and recommending to all at the allotment!

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• green.chick

  28 August 2012

  green.chick rated and commented on this recipe

  

  This is a fab bread, easy to do, i used spelt flour and sage instead of basil, great with humous. well worth a try

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• picklelilley

  16 September 2012

  picklelilley commented on this recipe

  Really good. Best tasting bread I've made in a while. I think the tip to not make it too wet is that you really have to squeeze the courgettes out.

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• Joe

  24 September 2012

  Joe commented on this recipe

  Just had some of this bread I made with the biryiani roast, it was tasty. I used corriander and thyme instead of basil n wholemeal flour. very yummy thanks for the recipe

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• StoneFruit

  23 December 2012

  StoneFruit rated and commented on this recipe

  

  Delicious.

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• Sarah Jacobs

  22 March 2013

  Sarah Jacobs rated and commented on this recipe

  

  Absolutely delicious bread which I didn't find particularly time-consuming or fiddly to make. Definitely best to wait for it to cool before eating as suggested. Beautifully moist inside even when cool (unlike a lot of homemade bread which can tend to the dry side), and took the full 40 minutes to cook. Not excessively strongly flavoured inside the crumb; would go well with a nice flavoursome soup or chilli, or would be lovely with butter!

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• Sarah Jacobs

  22 March 2013

  Sarah Jacobs commented on this recipe

  Ps. I didn't have any fresh basil, but used basil-infused olive oil in the recipe--was lovely (although not excessively basil-flavoured!)

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• Ducknbunny

  07 April 2013

  Ducknbunny rated and commented on this recipe

  

  I loved this bread and my partner happily ate it. It has a lovely moist texture and subtle depth to its flavour. I used whole baby mushrooms and like others more flour than outlined in the recipe. We made a meal out of it with bread, cheese and salad. I would recommend making this bread to others - especially vegetarians and those who appreciate their veggies ie not my partner!

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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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