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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- 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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- Preheat the oven to 200 °C. Bake for 15.
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- 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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