FLUFFY BREAD

SERVES 8

INGREDIENTS

• 1 small onion, finely chopped

• 45ml (3T) butter

• 250g mushrooms, wiped clean and finely chopped

• 185ml (¾ cup) milk

• 15ml (1T) fresh sage, finely chopped or 1 teaspoon dried sage

• 7,5ml (1 ½t) salt

• 15ml (1T) sugar

• 3 to 3½ cups flour

• 1 x 10g packet of instant yeast

• 1 egg beaten with 1T water for egg wash

METHOD

1. Preheat oven to 180 ˚C. Grease a 1,5 litre soufflé dish or 6 ramekins.

2. Fry the onion in the butter over medium heat until golden. Add the mushrooms and cook over medium heat, stirring from time to time, until the mushroom liquid is evaporated. Stir in the milk, sage, salt and sugar. Keep lukewarm.

3. Combine 3 cups of flour with the yeast. Add the mushroom mixture and work to a dough. Knead the dough, adding more flour as necessary, until it forms a smooth and slightly sticky dough, about 10 minutes.

4. Form the dough into a ball and place into an oiled bowl, turning to coat it with oil. Cover the bowl with plastic wrap, and set aside in a warm place. Leave to rise until doubled in size.

5. Punch down the dough, form it into a ball, and place it into the well-greased dish or ramekins. Cover with plastic wrap and let rise to double in size. Brush the dough with egg wash and bake in the middle of the oven until golden brown and cooked through, about 45 minutes. The bread will sound hollow when tapped. Turn the bread out onto a cooling rack, and serve still warm with butter.