Courgette sandwich loaf
Courgette sandwich loaf

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, courgette sandwich loaf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

The next day flatten the dough to a rectangle and roll it up tightly, to the width of a loaf tin. 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.

Courgette sandwich loaf is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Courgette sandwich loaf is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook courgette sandwich loaf using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Courgette sandwich loaf:
  1. Prepare 15 g fresh or 2 tsp fast action yeast
  2. Make ready 200 ml warm water
  3. Take 325 g strong white flour
  4. Take 150 g courgettes, peeled and thinly sliced
  5. Get 50 ml olive oil
  6. Take 100 g cooked mashed potato
  7. Prepare 75 g rye flour
  8. Prepare about 2 tbsp. stoneground wholemeal flour
  9. Make ready 1 1/2 tsp sea salt
  10. Prepare 1 tsp caster sugar
  11. Make ready 2 tsp caraway seeds
  12. Take 2 tbsp. fresh parsley and sage leaves, chopped finely

Courgette Loaf Cake is a community recipe submitted by Casscat and has not been tested by Nigella.com so we are not able to answer questions. Transfer to the prepared loaf tin. This courgette cake recipe takes just over an hour to make and is a real treat. Courgette might sound like a strange addition to a cake, but it produces a wonderful moist sponge.

Instructions to make Courgette sandwich loaf:
  1. 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.
  2. In the meantime, mix the yeast with 50ml of the warm water and 2 tablespoons of the white flour, leave covered for 30 minutes.
  3. 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.
  4. 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.
  5. Place the dough in a large bowl (it will rise quite a lot), cover with cling film and leave in the fridge overnight.
  6. 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.
  7. 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.

The bread in this recipe is baked in loaf tins, but you could also shape the dough into little individual buns. The recipe is made with white flour but also works well with a mix of brown, rye or wholemeal. 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. Sandwich appétissant en pique-nique et très loin du sandwich traditionnel.

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