Hey everyone, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Courgette sandwich loaf. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Courgette sandwich loaf Recipe. 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.
You can cook Courgette sandwich loaf using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Courgette sandwich loaf
Prepare 15 g of fresh or 2 tsp fast action yeast.
Prepare 200 ml of warm water.
Make ready 325 g of strong white flour.
It’s 150 g of courgettes, peeled and thinly sliced.
Make ready 50 ml of olive oil.
It’s 100 g of cooked mashed potato.
Make ready 75 g of rye flour.
It’s of about 2 tbsp. stoneground wholemeal flour.
Take 1 1/2 tsp of sea salt.
Take 1 tsp of caster sugar.
Prepare 2 tsp of caraway seeds.
Take 2 tbsp. of fresh parsley and sage leaves, chopped finely.
Pour into a greased loaf tin.A sandwich loaf is a stacked party entrée that looks like a cake.To create a sandwich loaf, bread is cut horizontally and spread with layers of filling.Still life photo, jars under courgette oil with various spices, long life.
Courgette sandwich loaf step by step
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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