Breads Recipes - Courgettes Crown Bread

Ingredients

• 450g/3 cups coarsely grated courgettes

• salt

• 500g/5 cups plain flour

• 2 sachets easy-blend dried yeast

• 60ml/4 tbsp freshly grated Parmesan cheese

• ground black pepper

• 30ml/2 tbsp olive oil

• lukewarm water to mix

• milk, to glaze

• sesame seeds, to garnish

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Method:

1. Spoon the courgettes into a colander, sprinkling them lightly with salt. Leave to drain for 30 minutes, then pat dry with kitchen paper.

2. Mix the flour, yeast and Parmesan together and season with lack pepper. Stir in the oil and courgettes, and add enough lukewarm water to make a firm dough.

3. Knead the dough on a lightly floured surface until smooth, then return to the mixing bowl, cover it with oiled clear film and leave it to rise in a warm place, until doubled in size. Meanwhile, grease and line a 23cm/9in round sandwich tin. Preheat the oven to 200C/400F/Gas 6.

4. Punch down the dough, and knead it lightly. Break into 8 balls, roll each one and arrange them, touching, in the tin. Brush the tops with milk and sprinkle over the sesame seeds.

5. Allow to rise again, then bake for 25 minutes or until golden brown. Cool slightly in the tin, then turn out on to a wire rack.