It’s been way too long since my last post, and even longer since I baked, so naturally I was raring to go and recover lost ground. Besides there”s only that much commercially produced bread a girl can eat before her stomach begins to talk back, and I wasn’t going to wait for that to happen. But special occasions call for special treats and my bakers brain went into high-gear… hmmmm… what could I do that I hadn’t done before.
Using fresh ingredients is always a priority so I was thrilled when I saw this pack of little Portabellas sitting on the shelf in the grocery section of the supermarket.
That did it, I knew I had a recipe brewing in there somewhere. And then I spotted Colby Cheese. Now Colby is sort of like Cheddar, just more elastic and with a more neutral taste. Kind of like a mild Cheddar on a Trampoline. Perfect for pairing with my Portabellas, since I wanted those little beauties to shine through, with the cheese providing an accent, just that subtle bit of flavouring and mild richness to the bread that I finally decided on baking.
The reason… you don’t want any extra moisture retention. Mushrooms have a way with moisture, so you want to slice ‘em as thin as you can and fry them on high heat with a 1/2 tablespoon of olive oil with a teaspoonful of butter. Sprinkle in a pinch of salt, so that any water hiding in those babies leaches out and catches the heat. Sizzle….. sssss…
But wait… before you add in the mushrooms to the oil n butter, fry the de-seeded and sliced birds-eye chillies. I used 4 chillies, but you can reduce the quantity if you like it milder.
WARNING: Wash, Re-wash and re-re-wash your hands after you handle the chillies. I washed my hands twice but then ended up touching my chin, and woah! So yeah, scrub your hands well, very, very well after handling those little critters. They’re tiny, but they’re dynamite.
Once the mushrooms are fried and browned, take ‘em off the flame and keep them aside to cool. Meanwhile activate the yeast, about 10 -11gms of fresh yeast in 1/2 cup of tepid water, with a 1/2 teaspoon of sugar just to get things moving. In a separate bowl, sift 2 cups of flour and add it to the activated yeast, with a 1/2 teaspoon of salt and 1 1/2 tablespoons of olive oil. Knead the flour to a dough, then add in the mushrooms and cheese. You may need to add another 1/4 cup of flour and knead for about 10 minutes to a lovely soft dough.
Because I wanted larger buns I portioned the log into just 7 pieces and shaped them into rounds. Covered them with muslin and left them to prove for another 45 – 50 minutes, brushing them with eggwash, dusting them with paprika and grating some extra Colby on top just before baking.Bake them in a 230° C preheated oven for 20 minutes. (Btw… I sprayed the inside of the oven a couple of times with water while the buns were baking for that crunchy crusty top I love. But that’s a matter of choice.)
Transfer the buns onto a wire rack to cool completely. Or better still, do what I did. Slice into one while it’s still warm, slather on some butter and enjoy. before dispatching the buns straight to YeastSpotting.
It has been a while.