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Mushroom bread

There are no mushrooms in this recipe.
The name comes from the shape of the loaf.
  • 450 g/1lb white flour
  • 400 ml/14 fl oz b
  • 1½ tsp dried yeast
  • 1 tsp sugar
  • 1 beaten egg-white
  • 4 tbsp poppy seeds
  • 1 tbsp wheat flakes
  • 1 tbsp olive oil
  • 1 tsp b


  • Dissolve the sugar in 150 ml/¼pint of the warm water.
  • Sprinkle in the dried yeast, stir and leave to froth for 15 minutes.
  • Then add the flour, yeast, olive oil, salt and the rest of the water in a mixing bowl and knead until you have a firm dough.
  • Oil a round Cake tin with a diameter of 14 cm/5½"
  • Sprinkle the poppy seeds over the oiled sides of the tin so that they are evenly spread.
  • Press the dough into the bottom of the tin, cover the tin loosely with a plastic bag and leave in a warm place to rise.
  • After 2 hours or so the dough will rise until it flows over the top of the tin. This is where the mushroom shape come sin.
  • Remove the plastic bag and brush the top of the loaf with the egg-white. Sprinkle on the wheat flakes.
  • Bake the loaf for 40 minutes in an oven at 200°c/400°f/gas mark 6.
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