Cour­gette, po­tato & ched­dar bread


More than just bread, this is lunch baked in a loaf! It takes a bit of time to prove, so just go off and do some­thing else while it rises.

Cuts into 8 Prep 20 mins plus at least 1 hr ris­ing Cook 1 hr 15 mins

500g strong flour 7g sa­chet dried yeast 500g cooked whole

new pota­toes 1 cour­gette 85g strong ched­dar,

grated few thyme sprigs,

leaves only 2 tbsp olive oil, plus

ex­tra for the tin

1 Put the flour and yeast into a large bowl, then coarsely grate in half the pota­toes, toss­ing oc­ca­sion­ally to coat in the flour to stop the pota­toes stick­ing in clumps.

2 Grate in half the cour­gette, add half of the cheese and add half of the thyme leaves with 1 tbsp olive oil mixed with 175ml hand-warm wa­ter. Bring the dough to­gether and knead for a cou­ple of mins. Re­turn to an oiled bowl, cover and leave to rise in a warm place un­til dou­bled in size.

3 Heat oven to 200C/180C fan/gas 6. Oil a 20cm x 30cm tin. Push the bread dough into the tin firmly, push­ing out air. Finely slice the re­main­ing pota­toes and cour­gette. Scat­ter over the top along with the re­main­ing thyme. Cover with oiled cling film and leave to rise again for about 45 mins. Driz­zle with the rest of the olive oil, scat­ter with the re­main­ing cheese, then bake for 50 mins-1 hr, un­til well risen and golden. Leave to cool, then serve, cut into squares with salad.

PER SERV­ING 330 kcals, fat 8g, sat­u­rates 3g, carbs 60g, su­gars 2g, fi­bre 3g, pro­tein 10g, salt 0.2g

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