Herbed mushroom loaves in a tin

Equipment: Two clean and empty 400g cans for baking.

Tip: Place the baking tray in a rack that is one below the centre, so the loaves are not so close to the top element. 2 tbsp butter ½ small onion, diced 2 cloves garlic, crushed 3 large (120 g) portobello mushrooms, chopped 1 green pepper, cored and diced 4 tsp soy sauce to season 35g fennel, fronds removed and chopped; if can’t get chop off a bulb or use dill 35g parsley, chopped

Bread:

1 cup (150g) self-raising flour 1 cup (150g) brown bread or wholewheat flour heaped 1 tsp baking powder 1 tsp salt ¾ cup cold beer (sparkling water for those who don’t want alcohol) Preheat the oven to 180˚C and lightly grease two cans with cooking spray.

Add the butter to a sauté pan and, when it is melted, add the onion and garlic and sauté for two minutes.

Add the mushrooms and cook for another two to three minutes, then add the green pepper for a minute and season with soy sauce.

Remove from heat; stir in the herbs and cool the mixture for about 15 to 20 minutes.

In a large mixing bowl, sift together the self-raising flour, brown bread flour, salt and baking powder. Stir to mix and make a well in the centre. Spoon the herbed onion mixture into the well, pour in the beer and stir with a wooden spoon.

Turn it out on to the counter and lightly knead until the herbed mixture is well distributed with the dry ingredients and a dough is formed.

Divide the mixture into two and transfer the dough into the prepared tins.

Place on a baking tray and bake for 40 to 45 minutes until cooked. Makes two tin breads Recipe courtesy of Siba’s Table.