Name: Mushroom beer bread in a can
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 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 Robertson's baking powder; 1 tsp salt; 3/4 cup beer cold

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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

BREAD:

1 cup	self-raising flour
1 cup	bread — brown or whole wheat
1 tsp	Robertson's baking powder
1 tsp	salt
3/4 cup	beer — cold

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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 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.

Tip:
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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