Courgette and Mushroom Bread

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

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 3  medium courgettes, grated
• 2  teaspoons salt
• 2  tablespoons olive oil
• 1  small onion, fine dice
• 2  garlic cloves, crushed
• 100  g  chestnut mushrooms, chopped
• 350  g  strong plain flour
• 7  g  sachet dried yeast
• 2  tablespoons fresh basil, chopped
• 1⁄2 tablespoon coarse sea salt, to garnish

Directions

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