Hi, I’m Clara. Today, I will show you a way to make courgette sandwich loaf recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Courgette sandwich loaf Recipe
Courgette sandwich loaf is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Courgette sandwich loaf is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook courgette sandwich loaf using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Courgette sandwich loaf:
- Take 15 g fresh or 2 tsp fast action yeast
- Take 200 ml warm water
- Prepare 325 g strong white flour
- Get 150 g courgettes, peeled and thinly sliced
- Prepare 50 ml olive oil
- Take 100 g cooked mashed potato
- Prepare 75 g rye flour
- Get about 2 tbsp. stoneground wholemeal flour
- Prepare 1 1/2 tsp sea salt
- Make ready 1 tsp caster sugar
- Prepare 2 tsp caraway seeds
- Take 2 tbsp. fresh parsley and sage leaves, chopped finely
Instructions to make Courgette sandwich loaf:
- Cook the potatoes, mash and cool them. Cook the courgettes with a little of the olive oil on low heat until softened and translucent, but not mushy.
- In the meantime, mix the yeast with 50ml of the warm water and 2 tablespoons of the white flour, leave covered for 30 minutes.
- Add the onions and the mash to the yeasty mixture; add the rest of the water and white flour, the rye flour, salt, sugar and caraway seeds and mix to combine.
- Leave the dough standing for 10 minutes, then knead by hand or in a standing mixer with a dough hook attachment adding the rest of the oil. If the dough looks very sticky and doesn’t want to come together, add the wholemeal flour. Continue kneading until it’s smooth, stretchy and bounces off the sides of the bowl or stops sticking to your hands. Add the fresh chopped herbs and mix them in thoroughly.
- Place the dough in a large bowl (it will rise quite a lot), cover with cling film and leave in the fridge overnight.
- The next day flatten the dough to a rectangle and roll it up tightly, to the width of a loaf tin. Drop it into a buttered and floured tin, cover with oiled cling film and leave in a warm place to expand in volume by half – 1-2 hours.
- Preheat the oven to 220C/425F/gas 7. Dust the top of the loaf with flour, slash with a sharp knife down the middle and bake for 35 minutes. Then lower the heat to 180C/350F/gas 4 and bake for further 10 minutes. Cool on a wire rack.
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