Savory Mushroom Batter Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
SPONGE
1-1/2 cups sourdough starter
1/3 cup lukewarm water (105°F)
1 cup bread flour
In a large mixing bowl, combine all ingredients; mix well. Cover; let stand in a warm, draft-free place overnight.
2 tablespoons butter or margarine
4 ounces mushrooms, finely chopped
3/4 cup milk
2 tablespoons sugar
2 teaspoons tarragon, crushed
1 tablespoon instant onion flakes
1/2 teaspoon thyme
1 teaspoon garlic powder
1-3/4 to 2 cups bread flour
1 egg Recipe
In a small skillet, melt butter; cook mushrooms until tender and liquid has evaporated. Add milk, sugar, tarragon, onion, thyme, and garlic powder to mushrooms; heat to lukewarm (105°F). Add mushroom mixture, 1/2 cup flour, and egg to sponge; beat until smooth. Gradually beat in enough remaining flour to make a stiff batter. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
Spray 1 2-pound coffee can or 2 1-pound coffee cans and lid(s) with non-stick vegetable spray.
Stir batter down; spoon into prepared coffee can(s). Cover with lid(s). Let stand in a warm, draft-free place until batter pushes lid(s) off, about 1 hour.
Preheat oven to 350°F. Bake 45 minutes for small cans (60 minutes for large can) or until well browned. Cool in can(s) 5 minutes. Remove from can(s); cool in upright position on wire rack.
(Yield: 1 large or 2 small loaves)
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