Mushroom bread

Mushroom Bread

I bake this bread in a soufflé dish so that it rises into a mushroom-like dome. It is good fare to serve at that Sunday braai


For 8

You will need...

  • 0.5 Onion, finely chopped
  • 3 tbsp Butter
  • 250 g Mushrooms, wiped clean and finely chopped
  • 185 ml Milk
  • 1 tbsp Fresh sage, finely chopped or 1 teaspoon dried sage
  • 7.5 ml Salt
  • 15 ml Sugar
  • 3.5 cup(s) Flour
  • 10 g Instant yeast
  • 1 Egg beaten with 1 tablespoon water for egg wash

Mushroom bread Method

  1. Preheat oven to 180 °C. Grease a 1,5 liter soufflé dish.
  2. Fry the onion in the butter over medium heat until golden. Add the mushrooms and cook the mixture over medium heat, stirring from time to time, until the mushroom liquid is evaporated. Stir in the milk, sage, salt and sugar. Keep luke warm.
  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 the dough 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 soufflé dish. Cover the soufflé dish with plastic wraps and let it rise in a warm place to double in size and it forms a mushroom-like dome. 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 lots of lovely butter.
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