Courgette Loaf
Ingredients
- 1 large raw courgette or frozen pulp
- 380-450g Matthews Canadian bread flour
- 1 tablespoon of yeast
- 1 tablespoon of olive oil
- Half pint milk and water
- 1 tsp sea salt
To Finish
- 2 tablespoon parmesan
- 2 tablespoons of chopped pecans
- 1 egg
- Makes 1 large or 2 small loaves
- Oven 350f – 375f Fan
Method
- Process/grate courgette with ¼ tsp salt. Squeeze flesh to remove liquid. Lay out on a paper towel and press to absorb liquid.
- Combine courgette puree with water, milk & oil. Add yeast, sugar & salt. Stand aside till frothing.
- Combine flour, liquid & courgette puree in a large bowl. If too dry, add a little more liquid.
- Kneed for 10 mins till the dough is stretchy but not too sticky.
- Set aside till risen double in size (about 1 hour)
- Turn dough onto a floured surface and knead a few times. Shape into two small or one large roll or a braid.
- Brush with beaten egg & sprinkle with grated parmesan & chopped pecans.
- Set aside to rise again until it springs back when poked gently.
- Bake for about 30 mins until golden brown. When the bottom is tapped it should sound hollow.
- Best eaten when warm with lashings of butter.
Thank you for sharing your recipe with us Jane Brown from Buckingham