Courgette, Parmesan & Basil Loaf - Bread Challenge No. 5

"Pick a recipe" I shouted to Toby, my partner in crime in the kitchen of The Old Red Lion. Toby scoured the 100 recipe bread book and made several suggestions and I decided that this would be a nice combination flavoured loaf for the customers in the restaurant tonight. Unfortunately, due to the mad, snowy March weather we are experiencing, not many customers got to taste this rustic loaf tonight. Not my favourite flavour so far, I have to admit, but was a nice change to create a loaf without using yeast.

So here goes with the recipe.
Ingredients:
225g/8oz self raising white flour
225g/8oz self raising wholemeal flour
1 Tsp Salt
1 Tsp Pepper
1 1/2 Tsp Mustard Powder
55g/2oz butter,diced.
225g Courgettes, coarsly grated, and patted dry
140g/5oz Parmesan cheese, finely grated
2 Tbsp Basil
2 eggs, beaten
About 175ml/6oz semi skimmed milk

Method:
Pre heat the oven to 190C/375F/gas mark 5
Put the flours,salt,pepper,mustard powder in a bowl then lightly rub in the butter until the mixture resembles breadcrumbs. Stir in the courgettes,parmesan and basil then mix in the eggs and milk to form a soft dough.
Turn the dough onto a lightly floured surface a knead lightly before shaping into an 8ins round shape (mine you will see was more oval shaped!)

Place on a greased baking sheet and cut 3 slits in the top with a sharp knife. Bake in the oven for 40-50mins or until well risen and deep golden brown.Transfer to a wire rack and cool.

Serve warm or cold in slices.