Focaccia Mushroom Bread
Focaccia
Mushroom Bread
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Ingredients
(A)
300
g high protein flour/bread flour
1
tsp. instant active yeast
1
tbsp. caster sugar1 tsp. salt
(B)
180ml low fat milk
Filling – fry till aroma
1 box of fresh button mushroom, sliced
1 tbsp. olive oil
Some dry mixed herbs
Salt & black pepper to taste
Glazing
A pinch of salt mix with olive oil
Method
1.
Put all ingredients
(A) into the mixer bowl. Use speed 1 to stir all ingredients. Then change to
speed 2. Slowly add in (B) till come to a dough. Keep kneading the dough at
speed 2 for 20-25 minutes or till the mixer bowl is clean.
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2.
Remove the dough
from the bowl. Make round dough and let it rest for 1 hour or till double in
size.
3.
Punch the dough to
remove air and cut into 2. Roll the dough into rectangle and put the filling
and roll it in to long log. Repeat the same for the 2nd dough.
4.
Rest the dough on a grease
tray for another 30 minutes or double the size. Glaze the dough with olive oil
and bake at 190C for 20-25 minutes till brown.
WEST
METRIC SDN BHD
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