Spoon the
courgettes into a colander, sprinkling them lightly
with salt. Leave to drain for 30 minutes, then pat
dry with kitchen paper.
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.
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.
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.
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.
Breads
Recipes - Courgettes Crown Bread Recipe
