Foodie Friday: Courgette, Tomato & Ricotta Bread

courgette_tomato_and_ricotta_bread(Makes 1 loaf/16 slices)

Ingredients:
500g pack crusty white bread mix
100g sunblush tomatoes, halved (reserve 1 tbsp of the oil)
200g courgette, grated
150g ricotta
1 tbsp fresh basil, leaves picked
Olive oil, for greasing
1 tbsp grated parmesan

Method:
1. Preheat the oven to 200C, fan 180C, gas 6. Tip the bread mix into a bowl and, using the reserved sunblush tomato oil and 310ml warm water, make the dough following pack instructions.
2. After the first rise, knead the dough for 1 minute, then roll out to about 20 x 30cm. Spread the sunblush tomatoes, grated courgette, ricotta and basil leaves over the dough to within 2 cm of the edges.
3. Roll up the dough from one short end and place on an oiled baking sheet seam-side down. Loosely cover with oiled clingfilm and leave in a warm place to rise for 30 minutes, or until doubled in size.
4. Scatter the parmesan over the top, then bake for 45 minutes, until golden and risen. Allow to cool slightly before slicing.

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