Garlic herb and courgettes bread
The Forum Company calls these kinds of breads “waste breads” since nothing goes to waste from other catering items. In this case, leftover courgettes are included to make a unique bread.
INGREDIENTS
500g plain flour
5g dried yeast granules
1/2 tablespoon salt
1/2 tablespoon sugar
325ml water at room temperature
1/2 tablespoon olive oil
1 garlic clove, crushed
1/3 cup chopped continental parsley
1/3 cup chopped basil
1/4 cup chopped rosemary leaves
1 tablespoon butter
100g grated courgettes
METHOD
1. Mix the flour, yeast, salt, sugar and bread together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water while mixing.
2. Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky. The kneading is important as it is a necessary technique to ensure the dough will rise and be fluffy.
3. Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture dou
bles in size – this can take 1 – 1.5 hours. 4. When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.
5. Spread the top of each with 1/2 bu er then sca er the crushed garlic, herb mixture and grated courge es over both rectangles. Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.
6. Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins (don’t worry if your dough doesn’t reach the edge of the tins, the dough will rise again with the final proof). Cover the tins in glad wrap and set aside for 30 minutes.
7. At this stage, if you want to freeze the loafs you can. Preheat oven to 190°C.
Remove the glad wrap from the loaf tins and bake for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.