|Such a cute bread bum. You just want to spank it!|
Happy World Bread Day!
How are you going to celebrate? By stuffing yourself with tons of bready goodness? I thought so.
Here is a yummy mushroom bread for your repertoire, perfect for bruschetta or even just toasted with a fried egg on top. It is adapted from one of my favourite bread books, The Italian Baker. Because if I could be anything, I would be an Italian baker.
|From this angle it looks a bit like a beached manatee|
adapted from Carol Field, The Italian Baker
Makes 2 large oval loaves
6 dried porcini
1¾ cups hot water
280 grams fresh mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
1¼ tsp active instant dry yeast
500 grams unbleached all-purpose flour
1 Tbsp sea salt, divided
Sauté the fresh mushrooms with the garlic and oil and a good pinch of the salt until tender. Let cool. Set aside for the folding part of the recipe.
Place the dough ball on the counter, cover with a very large mixing bowl, and let rest 3 hours.
Divide dough into 2, flatten each dough section out with your fingertips and scatter mushrooms on them. Roll them up, flatten out again and repeat. Roll them up again, shape into loaves (making sure that no mushrooms are sticking out) and let rest, seam side down, on a prepared baking sheet. Cover and allow to rise 3 hours.
Preheat oven to 400°F, 205°C, 40 minutes before baking.
Spray loaves with water. Bake for about 45 minutes. Let cool on racks.
|This bread has been Yeastspotted!|