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Courgette bread
Probably one of my favourite breads, as it combines deliciously moist bread that is also fantastically healthy and uses up the glut of courgettes grown by my husband and generous neighbours. It looks good, lasts longer than the average loaf and can be married off beautifully with herbs or spices. Makes the best sandwiches and even freezes well. Could you ask more of bread?
400g strong white flour
100g strong wholemeal flour
5ml sea salt
10g fresh yeast
300ml water
15ml olive oil
200g courgette, coursely grated
When I first started making this bread - inspired by a Linda Collister recipe and the enterprising sons of a friend who sold me their excess of courgettes - I used to salt the courgettes. Now I don't bother!
Weigh the flour and sea salt into a large mixing, crumble in the yeast, then add the water, olive oil and grated courgette. Mix with a stiff spatula, dough scraper or by hand until the ingredients pull together into a raggy ball of dough. Tip out onto a clean or lightly oiled work surface and knead for 4-5 minutes.
This can be wet and lumpy dough but persevere with vigorous kneading for 3 minutes and the gluten will activate and the dough become smooth. Continue until the dough feels springy and no longer sticks to your fingers. Use a little flour to form into a round ball and return to the bowl and cover.
Once the dough has doubled in size, turn out onto a floured work surface and shape into one large or two small loaves. Place on an oiled baking sheet and bake @220°c for 30-40 minutes, depending on oven and size of loaves.
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