Mushroom beer bread in a can

Siba Mtongana
Prep: 10 mins, Cooking: 35 mins
Rate this recipe
A great bake to accompany a meal!

By Food24 February 29 2016
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Ingredients (14)

2 clean and empty 400g cans for baking.
2 butter
1/2 onion — small, diced
2 garlic — cloves, crushed
3 portobello mushrooms — chopped
1 green pepper — cored, diced
4 tsp soy sauce
35 g fennel — fronds, chopped
35 g fresh parsley — chopped
1 cup self-raising flour
1 cup bread — brown or whole wheat
1 tsp Baking powder
1 tsp salt
3/4 cup beer — cold
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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 cool 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 the make a well in the centre.

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.

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.

Place the baking tray in a rack that is one below the centre so you are not so close to the top element.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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