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
Courgette Loaf

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

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