Courgette Crown Bread Recipe

450 g

500 g

2 scahets

60 ml

30 ml

Coarsely grated courgettes

Plain flour

Easy-blend dried yeast

Freshly grated Parmesan cheese

Olive oil

Ground black pepper

Salt

Lukewarm water, to mix

Milk, to glaze

Sesame seeds, to garnish

• Spoon the courgettes into a colander, sprinkling them lightly with salt. Leave to drain for 30 minutes, then pat dry with kitchen paper.
• Mix the flour, yeast and Parmesan together and season with black pepper. Stir in the oil and courgettes, and add enough lukewarm water to make a firm dough.
• Knead the dough on a lightly floured surface until smooth, then return to the mixing bowl, cover it with oiled clear film and leave it to rise in a warm place, until doubled in size.
• Meanwhile, grease and line a 23cm round sandwich tin.
• Preheat the oven to 200^oC/400^oF/Gas 6.
• Punch down the dough, and knead it lightly. Break into 8 balls, roll each one and arrange them, touching, in the tin.
• Brush the tops with milk and sprinkle over the sesame seeds.
• Allow to rise again, then bake for 25 minutes or until golden brown. Cool slightly in the tin, then turn out to a wire rack.