Herbed Mushroom Tin Loaves
Herbed Mushroom Tin Loaves
Dig into this quick and easy bread recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 35 minutes
  • Yield 2 servings
As seen on Siba's Table
Ingredients
  • 2 clean and empty 400 grams cans for baking.
  • 2 tablespoons butter
  • ½ small Onion, diced
  • 2 cloves Garlic, crushed
  • 3 large (120 grams) Portobello mushrooms, chopped
  • 1 green pepper, cored and diced
  • 4 teaspoons soy sauce to season
  • 35 grams Fennel, fronds removed and chopped, if cant get chop off a bulb or use dill
  • 35 grams Parsley, chopped
  • Bread
  • 1 cup (150 grams) self-rising flour
  • 1 cup (150 grams) brown bread or wholewheat flour
  • Heaped 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ cup cold beer - SA castle lager (sparkling water for those who don’t want alcohol)
Method
  1. Preheat the oven to 180˚C and lightly grease two cans with cooking spray
  2. Add the butter to a saute pan and when its melted add the onion and garlic and saute for 2 minutes
  3. Add the mushrooms and cook for another 2-3 minutes
  4. Then add the green pepper for a minute
  5. And season with soy sauce
  6. Remove from heat; stir in the herbs and cool for about 15 – 20 minutes
  7. In a large mixing bowl, sift together the self-rising flour, the brown bread flour, salt and baking powder, tipping the kernels into the flour mixture
  8. Stir to mix and the make a well in the centre
  9. Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon
  10. Turn it out onto the counter and lightly knead until the herbed mixture is well distributed with the dry ingredients and a dough is formed
  11. Divide in two and transfer each into the prepared tins for steadiness and place on a baking tray and bake for 40-45 minutes until cooked
  1. Tip
  2. Place the baking tray in a rack that is one below the centre so you are not so close to the top element

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