Meals and Courses

Minted Courgette & Lemon Loaf

prep Time 3–4 hours, depending on machine, plus standing
  • 1 large courgette, about 225 g (7½ oz)
  • 2 tablespoons salt, plus ½ teaspoon
  • 175 ml (6 fl oz) water
  • 75 ml (3 fl oz) olive oil
  • ½ teaspoon freshly ground black pepper
  • grated rind of 1 lemon
  • 2 tablespoons chopped mint
  • 3 tablespoons capers, rinsed and drained
  • 400 g (13 oz) strong white bread flour
  • 1 tablespoon caster sugar
  • 1¼ teaspoons fast-action dried yeast

Coarsely grate the courgette and mix in a colander with 2 tablespoons salt. Leave to stand for 30 minutes. Rinse the courgette in plenty of cold water and pat dry between several layers of kitchen paper.

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the basic white programme. Select your preferred crust setting. Add the courgette, lemon, mint and capers when the machine beeps.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack to cool.

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