Sunday, 7 September 2008

Courgette and Lemon Thyme Bread

I don't normally go in for that much baking, but I am struggling to find exciting and interesting ways to eat courgettes in a different manner, so I decided to give this recipe a go. I did it in my food processor, but it can just as easily be done by hand. The resulting loaf is quite rich what with all the butter and milk, but that is not a bad thing in my opinion!


  • 500 g plain flour
  • 30 g fresh yeast (or dried yeast equivalent)
  • 45 g butter
  • 400 ml milk
  • 1 tsp caster sugar
  • 3 tsp salt
  • 1 bunch lemon thyme
  • 2 courgettes (grated)
Dissolve the yeast in the milk.

Mix all the dry ingredients - the sugar, salt and flour - together in the food processor with a dough hook by whizzing it around for about a minute.

Add the grated courgette and thyme, and make sure that is evenly mixed through.

Keep the processor running, and add the milk and softened butter. Stop kneading when the dough forms a lump, or wraps itself around the dough hook.

Leave it in the food processor and cover with a tea towel, leave to rise for 1 hour. Knock down the dough by pulsing the processor about 5 or 6 times.

Transfer to a loaf tin and leave to prove for a further 30 minutes, before cooking in an oven at 180 C for about 30 minutes.

Allow to cool a little before tipping out of the loaf tin. As you can see here, you get a very nice moist loaf and the thyme/courgette flavours go really well together.

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