Preparation; 45min
Serving:3 to 4
Ingredients:
2 tbsp butter
1/2 small onion, diced
2 cloves garlic, crushed
3 large (120 g) portobello mushrooms, chopped
1 green pepper, cored and diced
4 t soy sauce to season
35 g fennel, fronds removed and chopped, if cant get to chop off a bulb or use dill
35 g parsley, chopped
Bread
1 cup (150 g) self-rising flour
1 cup (150 g) brown bread or wholewheat flour
heaped 1 tsp baking powder
1 tsp salt
¾ c cold beer (sparkling water for those who don’t want alcohol)
method:
Preheat the oven to 180˚C and lightly grease two cans with cooking spray.
Add the butter to a saute pan and when its melted add the onion and garlic and saute for 2 minutes.
Add the mushrooms and cook for another 2-3 minutes then add the green pepper for a minute and season with soy sauce.
Remove from heat; stir in the herbs and cook for about 15 – 20 minutes.
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.
Stir to mix and then make a well in the center.
Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.
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.
transfer into your bread tin and bake for 40-45 minutes until cooked.
Tip: Place the baking tray in a rack that is one below the center so you are not so close to the top element.
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