Herbed mush­room loaves in tin

The Star Early Edition - - LIFESTYLE -

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.

Makes two tin breads

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 the 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.

Recipe cour­tesy of Siba’s Ta­ble.

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