Welcome back to another lactose free recipe. This week I wanted to share with you something that is a little bit creepy but equally gorgeous. All the colours of the vegetables and herbs combined with the creepiness of the mushroom skulls really makes this bread quite unique and tasty.
As always I have tested this recipe many times and found it to be really easy and fool proof. Plus it works amazing with lactose free products.
As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
I found this recipe in one of my favourite cook books ‘100 Great Breads by Paul Hollywood. (https://amzn.to/2DBEkVA) He is one of my baking inspirations who has so much knowledge in all things baking. If you love making bread or wish to try but don’t really know to, I fully recommend this book. Aside from delicious recipes it contains a plethora of great techniques and knowledge.
Ingredients
Instructions
- In a bowl add the flour, salt and yeast.
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Pour oil and water into the bowl with the flour.
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Mix until it becomes a rough dough.
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Tip out onto a lightly floured surface and knead until it forms a soft dough. Shape into a ball.
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Place the ball into a lightly oiled bowl and cover with clingwrap or a tea towel. Place the bowl in a place that is warm and drought free. Leave it to rest for an hour so it rises.
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It should be doubled in size when it is done.
- While it rises you can prepare the vegetables and herbs. Starting with the mushrooms. If you notice they are dirty you can quickly rinse them with water and dry with a paper towel. Do not let them soak.
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Start with one mushroom. Slice it in half.
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Press the small hole of the piping tip into the large bulb of the mushroom to create two little eye holes. Below the centre of the eyeholes cut two little slits. These will be the nostrils. Use the knife again to create several cuts on the bottom of the stem.
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Continue doing this process for the mushrooms until you have at least 15 medium and 15 small mushrooms carved. Place onto a baking tray and set aside until later.
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Dice the remainder of the mushrooms and place into a small bowl. Place the red onion in a food processor and process until it is roughly chopped. Place into another small bowl. Drain the sundried tomato and place into a third small bowl.
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Wash and chop the chives and parsley.
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When the hour is up tip the dough onto a lightly floured surface. Roll out into a rectangle and place onto a rectangle baking tray or dish.
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Brush some of the remaining olive oil onto the bread.
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Get a knife and prick the dough all over. Place the tray in a place that is warm and drought free. Leave it to rest for an hour so it rises.
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Sprinkle the chopped mushrooms, some of the sundried tomato and onion onto the dough. Place the medium mushrooms on the bread.
- Preheat the oven to 200 °C. Bake for 15.
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Sprinkle the remainder of the onion and tomatoes onto the bread. Sprinkle the herbs on as well.
- Place the small mushrooms on the bread and keep cooking for another 10 to 20 minutes until the bread is golden.
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Serve warm and enjoy.
