Somehow I have not taken part for a few months, which is a shame, as I love the group and the challenges. This month I had to, as I had met Sally (who had been my sofa surfer for Food Blogger Connect) and I am currently allotment sitting for Katie, and so have a small mountain of courgettes.
It was an excellent month to return to the challenge. The bread was delicious, soft, fluffy and yeasty, a recipe that I shall be returning to, perhaps using different vegetables? We ate the rolls brimming with the pulled pork I made recently, I’ll be making some more and serving with my courgette daal too!
Courgette Cluster Bread
- 450 g courgettes (grated coarsely)
- Salt (for degorging and for the dough)
- 675 g strong white bread flour
- 2 sachets of easy-blend/fast-action yeast or 14g instant dried yeast
- 3 tablespoons parmesan (grated)
- Freshly ground black pepper
- 2 tablespoons olive oil
- 200 ml Tepid water
- 1 tbsp Milk (to glaze)
- 1 tbsp Sesame seeds (to sprinkle)
- Place the courgettes in a colander, sprinkle lightly with salt. Allow the juices to drain for about half-an-hour, then rinse well in cold water and pat dry.
- If using instant yeast whisk it into 90 ml of the tepid water until frothy and dissolved. Mix the flour, yeast, parmesan, 1/2 teaspoon of salt and some black pepper together in a bowl, then stir in the olive oil and courgettes. Add some more water until the mixture comes together as a firm, soft dough. I did this and the kneading in my KitchenAid with the dough hook.
- If kneading by hand, turn the dough onto a lightly floured board or work surface and knead until smooth and elastic. Lightly oil a bowl and put the dough into rise, covered with cling film or a cloth, for about one hour or until doubled in size.
- Knock back the dough in the bowl (punch the air out of it) and then turn out onto a lightly floured work surface. Knead again briefly until smooth.
- Divide the dough into eight equal pieces and roll to shape into even balls. Lightly grease and line the base of a 23 cm cake tin with baking parchment. Place one ball of dough in the middle and all the others around it.
- Brush the tops of rolls with milk and sprinkle over some sesame seeds. Cover again with oiled cling film or a cloth and leave to prove until doubled in size and the balls touch each other - about 30 minutes.
- Put into a preheated oven at 200 C for about 25 minutes until golden brown and cooked. Cool on a wire rack. Tear each roll off to eat as a bun.
I used a mix of white and malted grain flours. These freeze well, defrost then wrap in foil and reheat in the oven, or slice before freezing and toast.
Thanks to Sally for a fab challenge, and I am looking forward to see what August will bring.