COURGETTE AND MUSHROOM BREAD

Courgette and Mushroom Bread image

Provided by PinkCherryBlossom

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

3 medium courgettes, grated
2 teaspoons salt
2 tablespoons olive oil
1 small onion, fine dice
2 garlic cloves, crushed
100 g chestnut mushrooms, chopped
350 g strong plain flour
7 g sachet dried yeast
2 tablespoons fresh basil, chopped
1/2 tablespoon coarse sea salt, to garnish

Steps:

Place the courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 minutes.
Squeeze out as much water as possible, rinse and squeeze again.
Fry the garlic and onion in 1 tbsp of the olive oil until softened. Add mushrooms and cook until softened, then add courgettes and cook for another 2 minutes Strain and set aside.
Heat oven to 200C.
Place flour, yeast, oil, 1 tsp salt, basil and the courgette mix. Combine and make a well in the middle, add 125ml warm water and bring together to form a slightly sticky dough.
Knead for 10 mins and shape into a ball. Place on a greased baking tray. Cover with oiled cling film and place in a warm place for 30 minutes.
Remove film, brush bread with water and sprinkle with sea salt. Bake for 40 minutes.
Cool before serving.

Nutrition Facts : Calories 334.6, Fat 5.5, SaturatedFat 0.8, Sodium 1369.8, Carbohydrate 61.5, Fiber 3.7, Sugar 2.7, Protein 9.9