Courgette Rosemary Bread

Courgette or Zucchini is a long green vegetable type of summer squash. It blends itself with any dish to which it is added. Be it a sweet bread, Indian kofta or savoury bread, zucchini blends perfectly and the combination of fresh rosemary to zucchini is just out of the world.Yeah...I found fresh rosemary in chennai!!!it was a sort of yayyyyy moment when I noticced it in the shelf of Amma Nanna..a deparmental store.So as usual I am compelled to cook with this ever evading herb. Well!the rest of the adventure with this herb is this bread:-) While the bread baked , the aroma in the entire house was just too awesome....Bake this and you will like it for sure.
All Purpose Flour 2 cups
Warm water 1/4+1/4 cup
Grated Zucchini 1/2 cup gms
Rosemary 3 tbsp(fresh)
Active Dry Yeast 2 tsp
Sugar 1/2 tsp
Salt 1/2-1 tsp
Olive oil 2 tbsp
Dissolve yeast in 1/4 cup of warm water with the sugar added and let it rest in a warm place for it to prove.
Grate the Zucchini. Squeeze and keep it aside.
Finely cut the fresh rosemary
In a wide bowl mix the flour and salt. Now add the grated squeezed zucchini to this and mix well.
When the yeast has frothed up add it to the flour and mix it well adding the other 1/4 cup of water.
Now add the fresh cut rosemary and olive oil and knead well(10-15)minutes till it becomes soft and pliable
Oil a bowl well and transfer this dough into that. Cover loosely and keep it in a warm place for the dough to double. Nearly 1 hr
Punch down the dough lightly and shape it into loaf and arrange it in the prepared loaf tin. Cover it with a cling film and let it rise again.(nearly 30-45 minutes)
Preheat the oven to 200 C
Bake for 30 minutes or till done.
Cool on a wire rack
Cut into slices only after it has cooled down completely
Serve with homemade marinara or just eat it fresh and plain!!!!
Linking this aromatic bread toBake -a- thon with these lovely bakers



Preeti Deo
Also lnking it to Radhika's Baked Goodies and Bake fest #2 hosted by SPICY TREATS and Started By Vardhini

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