These kinds of bread are called 'waste bread' since nothing goes to waste from other catering items. In this case, leftover courgettes are included to make a unique bread.
⅓ cup chopped basil1. Mix the flour, yeast, salt, sugar and bread together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing.
3. The kneading is important as it is a necessary technique to ensure the dough will rise and be fluffy. Knead the dough until the texture is smooth and elastic. 5. When risen, knock the dough back in the bowl and then take it out. Cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.
7. Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each. Cut the layered strips into squares the width of your tins.9. Turn the stack on its side and place them into the tins .
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