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Courgette & mushroom bread

Courgette & mushroom bread

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A star rating of 4.3 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus proving time
  • More effort
  • Serves 6

A great accompaniment to soups and salads or just served warm with a bit of butter

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal267
fat6g
saturates1g
carbs46g
sugars0g
fibre3g
protein9g
low insalt0.18g
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Ingredients

Method

  • STEP 1

    Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 mins, then, using your hands, squeeze out as much of the moisture as possible. Rinse the courgettes thoroughly, then squeeze again.

  • STEP 2

    Heat 1 tbsp of the olive oil in a frying pan and cook the onion and garlic for 4 mins until softened. Add the mushrooms and cook for a further 4 mins until softened and browned, then add the courgettes and cook for another 2 mins. Strain well and set aside to cool; discard the liquid.

  • STEP 3

    Heat oven to 220C/fan 200C/gas 7. Place the flour in a large mixing bowl, stir in the yeast, the remaining oil and salt, the basil and the courgette mixture. Mix well to combine. Make a well in the centre and add 125ml hand-hot water. Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 mins, then shape into a ball and place on a greased baking sheet.

  • STEP 4

    Flatten the ball of dough very slightly with the palm of your hand and loosely cover with oiled cling film. Leave to rise in a warm place for 25-30 mins until doubled in size. Brush the top of the dough with a little water, then sprinkle with the sea salt and bake for 40 mins until golden. Leave to cool on a wire rack before serving.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.3 out of 5.52 ratings
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