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How To Bake Mushroom Beer Bread In A Can


  •  2 clean and empty 400g cans for baking.
  • 2Tbs butter
  • 1/2 small onion, diced
  • 2 cloves garlic, crushed
  • 3 large (120 g) portobello mushrooms, chopped
  • 1 green pepper, cored and diced
  • 4 tsp soy sauce to season
  • 35g fennel, fronds removed and chopped, if you cant get chop off a bulb or use dill
  • 35g parsley, chopped
  • 1 cup self-rising flour
  • 1 cup brown bread or wholewheat flour
  • 1 tsp baking powder, heaped
  • 1 tsp salt
  • 3/4 cup cold beer-SA castle lager (sparkling water for those who don’t want alcohol)


Preheat the oven to 180°C and lightly grease two cans with cooking spray.

Add the butter to a saute pan and  when its melted add  the  onion and garlic and saute for 2 minutes.

Add the mushrooms and cook for another 2-3 minutes then add the green pepper for a minute and season with soy sauce.

Remove from heat; stir in the herbs and cool for about 15 – 20 minutes.

In a large mixing bowl, sift together the self-rising flour, the brown bread flour, salt and baking powder, tipping the kernels into the flour mixture.

Stir to mix and the make a well in the centre.

Spoon the herbed onion mixture into the well and pour in the beer and stir with a wooden spoon.

Turn it out onto the counter and lightly knead until the herbed mixture is well distributed with the dry ingredients and a dough is formed.

Divide in two and transfer each into the prepared tins for steadiness and place on a baking tray and bake for 40-45 minutes until cooked.

Place the baking tray in a rack that is one below the centre so you are not so close to the top element.


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