Courgette & mushroom bread
By Good Food
A great accompaniment to soups and salads or just served warm with a bit of butter
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Prep:30 mins
Cook:50 mins
Plus proving time - Serves 6
- More effort
Nutrition per serving
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kcal 267
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fat 6g
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saturates 1g
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carbs 46g
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sugars 0g
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fibre 3g
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protein 9g
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salt 0.18g
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
Method
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.
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.
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.
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.
