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    You are in: Home / Recipes / Courgette and Mushroom Bread Recipe
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    Courgette and Mushroom Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    PinkCherryBlossom's Note:

    I would love to able to bake but unfortunately the various loaves we use as doorstops proves it won't happen any time soon. Happily I can manage this one which is good because it's yummy

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 minutes.
    2. 2
      Squeeze out as much water as possible, rinse and squeeze again.
    3. 3
      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.
    4. 4
      Heat oven to 200C.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Remove film, brush bread with water and sprinkle with sea salt. Bake for 40 minutes.
    8. 8
      Cool before serving.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

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    Nutritional Facts for Courgette and Mushroom Bread

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 334.6
     
    Calories from Fat 49
    14%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1369.8 mg
    57%
    Total Carbohydrate 61.4 g
    20%
    Dietary Fiber 3.6 g
    14%
    Sugars 2.6 g
    10%
    Protein 9.8 g
    19%

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