Topic: Courgette Bread

[busy_lizzie]

Joy!  Another courgette recipe I can try.  Looks delicious. After a slow start mine are coming thick and fast, and when I go to the lottie I am almost afraid to look, because invariably they are loads  more to pick.   :)  busy_lizzie

[tim]

Glad someone made it the way it was supposed to be - rather than my 'melted' version!

[wardy]

Just been to plot again and I couldn't believe how many more courgettes there are  :o     I've got guests in again this weekend so I do believe they will be getting the courgette bread and fritters plus a bag full each to take home with them as a memento of their stay with  me.  Do you think they'll return?  ;D

[gardenqueen]

Thank you for that Jill. It sounds scrumptious. Now I just have to wait for the courgettes to appear. A tad late planting them this year!  :(

[wardy]

Made courgette bread last night.  Disaster might be too strong a word but it certainly didn't look like yours Jill.

I added too much liquid Tim and had no tin so just put it on a baking tray with the result that it spread to about the size of a large pizza   ;D

I'll make some soup later to go with it for tonight's tea  :)

[Debs]

I now have my fingers and toes crossed that I get a glut of courgettes

so that I can make this delicious looking bread and maybe freeze

some....

that's if my courgettes don't start laughing at me again, and

refuse to grow   ;D

Debs

[Jill]

Fingers crossed for your glut, Debs.

Heeding Tim's water warning, I left the courgettes to drain for 45 mins rather than 30 and then tried to remove as much moisture as poss with sheets of kitchen towel.  I was also quite cautious when adding the water.  I'm sure your naan bread version will be just as tasty tho Wardy ;) :)

[wardy]

Hee hee.  It tasted ok but needed more salt.  I'm a bit conservative about adding salt so in the end didn't put enough it.  I think squeezing the courgettes would be a good idea (to get the water out) . I did add too much water though so no excuses

Anyway courgette hating old man has been eating the bread without complaint for most of the evening with his red wine  ;D   He ate two lumps with his salad (home grown o'course) and then had the bread with slabs of ham and yet more salad

He knew what was in it as found my recipe which I'd hidden  :)

[Debs]

Tim,

I noticed that your link showed the beginning of a recipe

for rosemary focaccia.

Could you post that link please. I jhave an abundance of rosemary

after sowing - successfully - some seeds.

Thanks

Debs

[wardy]

Me too Debs and I made rosemary foccacia  :)  Felt smug to use my own herbs.   I only dried a few and then chopped them in my herb mill.  I was dead pleased with the result.  Added some sauted onion.  Lovely

[tim]

http://img.photobucket.com/albums/v164/photo04/foc1009.jpg

[Debs]

Thanks Tim :)

Debs

[christine]

Courgette bread, made with not quite enough salt and not quite strong enough cheese, is delicious when pulled apart and spread liberally with seedless raspberry jam!!!   Lovely for breakfast.....

[wardy]

Christine       Your bread sounds like my effort!  I used Red Leicester.  Nowt like Parmesan but all I'd got.  Not enough salt here either.  Perhaps Parmesan is saltier   Good tip about the jam.  Ta  :)

[christine]

If you're making more, Wardy, I found that (having dried the courgettes between paper towels, and using strong flour) 6.5 fluid oz of water was just about right.     Can you tell I was adding it a drop at a time? 

[wardy]

I shall be making it again as I have still loads of courgettes to do something with.  My OH is fed up to the back teeth with them so to surprise him yesterday we made veggie kebabs and put all courgette on his  ;D ;D

[tim]

Of course - kebabs!!

[Svea]

one year on, and the recipe has disappeared, again. tim, or someone else who has it, would you mind reposting please?

[Jill]

Tim's Courgette Crown Bread recipe:

INGREDIENTS:
450g/1lb courgettes, coarsely grated
salt
500g/1 1/4lbs/5 cups plain flour
2 sachets fast action yeast
60ml/4 tbsp Parmesan cheese, freshly grated
ground black pepper
30ml/2 tbsp olive oil
lukewarm water, to mix
milk, to glaze
sesame seeds, to garnish

1. Layer the courgettes in a colander and sprinkle them lightly with salt.  Leave to drain for 30 minutes, then pat dry.

2. Mix the flour, yeast and Parmesan together and season with black pepper.

3. Stir in the oil and courgettes and add enough lukewarm water to give you a good firm dough.

4. Knead the dough on a lightly floured surface until it is smooth, then return it to the mixing bowl, cover it with oiled cling film and leave it to rise in a warm place.

5. Meanwhile, grease and line a 23cm/9in round sandwich tin.  Preheat the oven to 300^oC/400^oF/Gas 6.  When the dough has doubled in size, turn it out of the bowl, punch it down and knead it lightly.  Break into eight balls, rolling each one and placing them in the tin as shown.  Brush the tops with milk and sprinkle over the sesame seeds.

6.  Allow to rise again, then bake for 25 minutes or until golden brown.  Cool slightly in the tin, then turn out the bread to cool further.

[Doris_Pinks]

You will find it here too, and a pic!

http://www.allotments4all.co.uk/joomla/component/option,com_smf/Itemid,28/topic,22475.0