Courgette, dill & feta breads

Courgette, dill & feta breads

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(1 ratings)

Prep: 30 mins Cook: 35 mins plus rising time

Easy

Makes 12 rolls
These easy to bake rolls are delicious stuffed with your favourite sandwich fillings for picnics, buffets or just as a snack

Nutrition and extra info

  • Freezable

Nutrition: per roll

  • kcal148
  • fat5g
  • saturates2g
  • carbs18g
  • sugars1g
  • fibre1g
  • protein6g
  • salt0.8g
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Ingredients

  • 500g pack white bread mix (we used ciabatta)
  • 450g courgettes, half grated, half thinly sliced into rounds
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • small pack dill, two-thirds finely chopped
  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 2 tbsp good olive oil, plus extra for oiling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions – but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don’t worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size.

  2. Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour – it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again.

  3. Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel. Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.

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