|10.00 g||instant dried yeast|
|100.00 g||button mushrooms|
Mix all ingredients together,except mushrooms.
Knead dough until pliable.
Cover with plastic and leave to rise until doubled in size.
Knock dough down, add mushrooms and knead again.
Place in a greased heatproof bowl and steam until cooked through (about one hour).
Serve with a Makhowa dip: blend together finely chopped mushrooms with a grated onion,crushed garlic,mustard,mashed avocado and fresh cream; season with salt and freshly ground black pepper.