These loaves work perfectly for a summers BBQ or severed with antipasto in the garden. The thing I really love about them is they make a really fab centre piece, do cool on wire racks completely but just pop back into the terracotta pots to serve. I use the reusable liners in my pots as I think parchment will stick to the bread, my pots are 5 inch ones, for this amount of dough that works perfectly. If you don't have clean terracotta pots or reusable just shape the dough into a round and bake as below.
1 courgette grated
200g strong white bread flour, plus extra for kneading
150g granary bread flour
7g sachet easy-blend/fast-action yeast
50g cheddar grated + 20g for sprinkling over the top
8g sea salt
230ml warm water
15ml sunflower oil (or any flavourless oil)
You will need a baking tray or 2x5 inch terracotta Flowerpots.
Start by placing the grated courgette into a clean tea-towel and squeeze out all the liquid
Mix together the flours, yeast, and salt in a free-standing machine fitted with a bread hook, or in a large bowl with a wooden spoon or spatula, and make a well in the centre.
Mix the water, oil and honey together and combine with the dry ingredients, with the machine running on a slow to medium speed start to add the grated courgette and 50g of cheddar, mix until the dough comes together to form a ball. Continue to knead on a medium setting in the machine for 6 minutes, or by hand for 10 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and place in a large, lightly oiled bowl, cover with cling film and leave in a warm place to prove for about 60 mins or until doubled in size.
Tip out the dough onto a lightly floured work-surface and knead for a further 30 seconds to knock back the air. Divide the dough into 2 pieces and place into your *seasoned and lined flowerpots or shape into a round, cover gently with oiled cling-film for about 45-60 mins until doubled in size and feels springy.
About 20 minutes before are you ready to bake the loaves, preheat the oven to 200ºC/400ºF/gas mark 5.
Egg wash the loaf/loaves lightly and sprinkle with the remaining grated cheese bake in the middle of the preheated oven for 25-30 minutes until golden brown and the underside of the loaf/loaves sounds hollow when tapped.
Remove the bread from the pots immediately and cool upside down on a wire rack. Leave to cool before slicing.