Courgette and cheese picnic loaf

Courgette and cheese picnic loaf

By
From
How to Cook Bread
Makes
1 large loaf
Photographer
Peter Cassidy

This bread is ideal for slicing and taking on a picnic, as it is easy to transport and fairly substantial when served with a selection of salads. You might like to add a handful of chopped fresh soft herbs, such as basil, dill or coriander, along with the grated courgettes. You will need a 900g–1kg loaf tin.

Ingredients

Quantity Ingredient
85g butter, plus extra to grease
110g cheddar or gruyere cheese
225g courgettes, (about 1 large or 2 small)
225g self-raising flour
1/2 teaspoon salt
pinch cayenne pepper
3 eggs
55ml milk

Method

  1. Heat the oven to 180°C. Line the base of the loaf tin with greaseproof paper, then lightly grease the base and sides with butter.
  2. Melt the butter in a small saucepan over a gentle heat, then remove from the heat and allow to cool slightly.
  3. Grate the cheese on a coarse grater. Wash, trim and grate the courgettes.
  4. Sift the flour with the salt and cayenne into a large bowl and stir in the grated cheese.
  5. Beat the eggs with the milk. Make a well in the centre of the dry ingredients, add the egg mixture then the melted butter. Mix into the flour, using a wooden spoon, then stir in the grated courgettes.
  6. Spoon the mixture into the prepared tin and level the surface. Bake in the oven for 40–50 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
  7. Leave to cool a little before removing the loaf from the tin and transferring to a wire rack to cool.
Tags:
bread
Leiths
baking
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