Sybaritic Diversions

To relieve myself of stress during the Holiday season, I opted to whip up a fresh loaf of bread for New Year’s.  Unfortunately, this in itself posed a few issues with my next-of-kin.  Mom wanted cinnamon rolls and my sister wanted me to bake a loaf of .  Unfortunately, when I looked in the fridge, there were far too many sweets for comfort.  I decided, instead, to bake a savory loaf that would go well with the other dishes on the New Year’s Eve menu.

This, dear SybDive readers is my mushroom and onion bread.

Those of you who read my blog on a regular basis probably remember my recipe for sun-dried tomato focaccia.  This particular bread recipe works on the same principle, but sauteed mushrooms replace the tomatoes.

Mushroom and Onion Loaf

• 500 grams all-purpose flour, plus more for kneading
• 300mL water
• 3 tablespoons cooking oil
• 100 grams mixed fresh mushrooms, sliced
• 1 tablespoon olive oil (not extra virgin)
• 1 red onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 slice ham, julienned
• 1 teaspoon Italian seasoning
• 1 sachet fast-acting yeast
• 1 teaspoon fine salt
• Parmesan cheese

In a skillet, saute onion and garlic in the olive oil.  Add the ham and mushrooms and cook till the mushrooms are soft.  Set aside.

In a heat-proof bowl, combine the water and 3 tablespoons oil; microwave on HIGH for about 2 minutes.  In a large bowl, combine the flour, yeast, Italian seasoning and salt; make a well in the center.  Pour in the water-oil mixture and mix to achieve a shaggy mess of a dough.  Knead in half the sauteed mushroom mixture until well-dispersed in the dough.  Continue kneading for ten minutes, then form the dough into a ball and cover with a clean dishtowel.  Leave to rise for an hour.

Grease a 9-inch round cake pan.  Punch the dough down and press into the cake pan.  With your fingers, press dimples into the dough.  Top the dough with the remaining mushrooms.  Cover with the dishtowel and leave to prove for about 30 minutes.  In the meantime, preheat your oven to 450 degrees / Gas Mark 7.

Sprinkle over 1 tablespoon of grated Parmesan.  Pop into the oven and bake for ten minutes; then lower the temperature to 375 degrees / Gas Mark 5 and bake for an additional 20 minutes.  Allow to cool for a few minutes before removing from pan and cutting into slices.  Yields one loaf.

May I state at this point that this makes great tartines when sliced, topped with either Camembert or Brie and sliced apples.  It also goes down a treat when served with moussaka.