Saturday, 13 April 2013

Courgette & Mushroom Bread

Another one of the recipes I have yet to post up from when I didn't have the internet in the new flat! This turned out to be deliiiicious, and I will definitely be making it again! Just make sure you squeeze the water off the courgette REALLY well, and drizzle salt on top of the bread before it goes in the oven. If you don't have coarse sea salt, just use some normal table salt, simples!
It's a lovely, very filling bread that is perfect for soups, or some lovely toppings!

Courgette & Mushroom Bread
(Cuts into 10 slices, about 163 calories each)

3 medium courgettes, grated
2 tsp salt
2 tbsp olive oil
100 g chestnut muchrooms, chopped
350 g plain flour
7 g dry yeast
2 tbsp basil
1 tsp coarse sea salt
1 small onion, finely chopped
2 cloves of garlic, finely chopped

- Have the grated courgettes in a colander with 2 tsp salt and let all the water run off. After about half an hour, squeeze off as much excess liquid as you can.

- Whilst waiting for the courgette, you can do the rest or the preparations. Fry the onion and garlic in 1 tbsp oil for 5 minutes until slightly softened, then add the mushrooms.

- In a large bowl, mix all the dry ingredients, stir well before adding 125 ml hot water and the vegetables.

- Knead the dough lightly, before rolling into a ball. Place it back into the bowl and cover with a kitchen towel and let it rise for 20 minutes.

- Pre-heat the oven to 200ºC, place the dough on an oiled baking tray, scatter over the coarse sea salt and leave it in the oven for about 40 minutes. If you're unsure if it's cooked enough, leave it in the oven for an extra 10-20 minutes, checking on it occasionally.

- Leave it on a wire rack to cool before serving. It tastes deeeelicious with soup, or just a big dollop of butter!

Original source:

- Jules

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