Lenten bread with mushrooms and red onion

Description

Very tasty, albeit very lean bread or loaf, but who cares, the main thing - delicious!

Ingredients

Flour

3 cup
Water

1 cup
Yeast

11 g
Sugar

1 Tbsp
Salt

1 tsp
Olive oil

2 Tbsp
Mushrooms

300 g
Red onion

1 piece
Greens

1 coup
Vegetable oil

2 Tbsp

Cooking

In 1/4 Cup warm water dissolve the yeast and leave for 10-15 minutes.

In a large bowl, sift the flour in the center to make a recess. The edges of the pour the salt. Pour in the deepening of the diluted yeast, add the sugar, olive oil and remaining water (3/4 Cup).

Begin to knead the dough, first with a spatula (or as you prefer), then with your hands. When the dough will gather and will cease to stick to hands, transfer to a floured surface and continue to knead for another seven minutes until smooth and elastic. A ball of dough in a bowl, covered with flour, cover with a damp towel and let rise for about an hour or until the volume is doubled.

Meanwhile, prepare a filling. Chop the mushrooms..

.. and onions.

On a heated with oil pan fry the onion until transparent, then add mushrooms and simmer about 15 minutes. Cool, mix with finely chopped greens.

While we were stuffing our dough came.

On the table sprinkled with flour, roll the dough out in a rectangle to distribute evenly stuffing, retreating from the edges approximately 1 cm.

Roll roll, stung the edge. Put seam side down in a greased loaf pan (cupcakes).

Leave on for 20-30 minutes, until the bread came. Grease with vegetable oil.

Bake in a preheated 180 degree oven until Golden brown, about 35-40 minutes. Carefully remove from the mold, cool on wire rack. You can bring to the table! I, of course, once again, are unable to wait until it cools down, because my men are urgently required finishing the photo-shoot to start tasting.

Comments and reviews