Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, courgette sandwich loaf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Courgette sandwich loaf is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Courgette sandwich loaf is something that I have loved my entire life. They’re nice and they look wonderful.
Cook the courgettes with a little of the olive oil on low heat until softened and translucent, but not mushy. It is a very simple sandwich loaf, the dough proves overnight, so fairly flavoursome. It actually is a It's excellent but quite strong on onions, so I thought I'd temper the flavour with bland courgettes. Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch.
To begin with this recipe, we have to prepare a few components. You can cook courgette sandwich loaf using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Courgette sandwich loaf:
- Make ready 15 g fresh or 2 tsp fast action yeast
- Get 200 ml warm water
- Prepare 325 g strong white flour
- Prepare 150 g courgettes, peeled and thinly sliced
- Take 50 ml olive oil
- Make ready 100 g cooked mashed potato
- Make ready 75 g rye flour
- Prepare about 2 tbsp. stoneground wholemeal flour
- Make ready 1 1/2 tsp sea salt
- Make ready 1 tsp caster sugar
- Get 2 tsp caraway seeds
- Take 2 tbsp. fresh parsley and sage leaves, chopped finely
They are members of the summer squash family. This sandwich loaf will be the talk of the party. Oil the loaf tin and set aside. Mix in the courgettes then stir in the flour, baking powder and cinnamon.
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.
Oil the loaf tin and set aside. Mix in the courgettes then stir in the flour, baking powder and cinnamon. Consider this beginner loaf a bridge between regular white sandwich bread and Tartine-style artisan loaves. This makes a soft and subtly tangy loaf that's perfect for tuna fish sandwiches and. Spread the toast with mayonnaise and make sandwiches with the courgette, onions and ham.
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