Recipe: courgette/zucchini and mushroom bread ( vegi and vegan)

[Guest guest]

I made this today and it is absolutely delicious, just thought I would pass it

on as it is easy and yummy! Can't wait till my partner gets home he has never

had courgette bread before!! Instant convert I feel.

 

Courgette bread with mushrooms

 

Ingredients

 

3 medium courgettes ( I used two large )

2 tsp salt

2 tsp Olive Oil

1 small onion, finely chopped ( I used red onion )

2 garlic cloves, crushed

100g mushrooms, finely chopped

350g plain flour

7g sachet of easy blend dried yeast

2 tbsp chopped fresh basil

1/2 tbsp course sea salt to sprinkle

 

Method

 

1.Put the grated courgette in a colander and sprinkle with 1 tsp of salt. Leave

to stand for 20 mins, then squeeze out the water. Rinse the courgettes

thoroughly then squeeze again.

2. Heat 1 tbsp of olive oil in a frying pan and cook the onions and garlic for 4

mins until softened. Add the mushrooms and cook for another 4 mins, then add the

courgettes for another 2 mins. Strain well and set aside to cool. Discard

liquid.

3. Heat oven to 220c/fan 200c/ gas 7. Place the flour into a large bowl, stir in

the yeast, remaining oil and salt, basil and courgette mixture. Mix well to

combine. Mix well into a sticky dough ( I personally added a couple of

tablespoons of water to my dough ). Knead on a floured surface for 10 mins,

shape into a ball onto a greased baking sheet.

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 ( I use the

top of my fridge ). Leave to rise for 25 - 30 mins until doubled in size. Brush

the top of the dough with a little water and sea salt optional. Bake for 40 mins

until golden. Leave to cool on a wire rack before serving.