Courgette and Mushroom Bread
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 medium courgettes, grated
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 small onion, fine dice
- 2 garlic cloves, crushed
- 100 g chestnut mushrooms, chopped
- 350 g strong plain flour
- 7 g sachet dried yeast
- 2 tablespoons fresh basil, chopped
- 1⁄2 tablespoon coarse sea salt, to garnish
directions
- Place the courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 minutes.
- Squeeze out as much water as possible, rinse and squeeze again.
- Fry the garlic and onion in 1 tbsp of the olive oil until softened. Add mushrooms and cook until softened, then add courgettes and cook for another 2 minutes Strain and set aside.
- Heat oven to 200C.
- Place flour, yeast, oil, 1 tsp salt, basil and the courgette mix. Combine and make a well in the middle, add 125ml warm water and bring together to form a slightly sticky dough.
- Knead for 10 mins and shape into a ball. Place on a greased baking tray. Cover with oiled cling film and place in a warm place for 30 minutes.
- Remove film, brush bread with water and sprinkle with sea salt. Bake for 40 minutes.
- Cool before serving.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...