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Courgette bread
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4.72 from 7 votes

Courgette Cluster Bread

This Courgette Cluster Bread is adapted from a recipe in House and Garden magazine by Roz Denny
Servings: 8
Prep Time10 mins
Cook Time25 mins
Total Time2 hrs 20 mins

Ingredients

  • 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

Instructions

  • 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 363kcal | Carbohydrates: 66g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 242mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 10.1mg | Calcium: 57mg | Iron: 4.3mg
Course: Baked Goods
Cuisine: Baking
Keyword: Courgette Cluster Bread