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Courgette mustard bread

Ingredients
160 ml mustard seeds
375 ml boiling water
2 small onions, chopped
45 ml olive oil
250 ml grated courgettes
30 ml sugar
600 g bread flour
10 g instant yeast
5 ml salt
185 ml milk
150 g grated Provolone or Cheddar cheese

Method:
1. Pour boiling water over the mustard seeds and leave to soak for 8 hours. 2. Sauté onions in olive oil, add courgettes and cook until all the water has evaporated. 3. Sift dry ingredients into a large mixing bowl and add the yeast. Mix in drained seeds, onion mixture and milk. Turn out on a lightly floured surface and knead until dough is smooth and elastic. 4. Place dough in a large lightly oiled bowl, cover with plastic wrap and leave to rise to double its size. 5. Punch down, turn out on floured surface and flatten slightly. Sprinkle cheese over surface, bring dough up around cheese and knead for 3 minutes to distribute cheese evenly. 6. Divide dough and form into two equal-sized balls. Cover and leave to rest for 5 minutes. Flatten to form a rectangle. Roll up to form loaf shape and place on greased baking tray. Cover loosely with plastic wrap and leave to rise to double the size. 7. Bake in preheated 200 ºC oven for 40 minutes or until brown. Remove from oven and cool on rack. Makes 2 loaves

Recipe From : Ideas February 01, 1996

Recipe from Ideas : February 01, 1996 See what Ideas has in store this month. Subscribe now and save!