Courgette and Mushroom Bread

• 3 medium courgettes, grated
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 small onion, fine dice
• 2 garlic cloves, crushed
• 100 g chestnut mushrooms, chopped
• 350 g strong plain flour
• 7 g sachet dried yeast
• 2 tablespoons fresh basil, chopped
• 12 tablespoon coarse sea salt, to garnish

1. Place the courgettes in a colander and sprinkle with 1 tsp of the salt.
2. Leave to stand for 20 minutes.
3. Squeeze out as much water as possible, rinse and squeeze again.
4. Fry the garlic and onion in 1 tbsp of the olive oil until softened.
5. Add mushrooms and cook until softened, then add courgettes and cook for another 2 minutes Strain and set aside.
6. Heat oven to 200C.
7. Place flour, yeast, oil, 1 tsp salt, basil and the courgette mix.
8. Combine and make a well in the middle, add 125ml warm water and bring together to form a slightly sticky dough.
9. Knead for 10 mins and shape into a ball.
10. Place on a greased baking tray.
11. Cover with oiled cling film and place in a warm place for 30 minutes.
12. Remove film, brush bread with water and sprinkle with sea salt.
13. Bake for 40 minutes.
14. Cool before serving.

courgettes, salt, olive oil, onion, garlic, chestnut mushrooms, flour, yeast, fresh basil, salt

Taken from www.food.com/recipe/courgette-and-mushroom-bread-200779 (may not work)