TABANTHA BAKE

 

A taste of Hylian baking! This dish hails from the Tabantha region of the west, as do most of the bread and pastry dishes of Hyrule. This makes sense, though, as the wheat crop of Hyrule originated in Tabantha, hence being named Tabantha Wheat. Although originating in the Tabantha region, this dish, as well as other baked goods, can be found throughout the vast kingdom. This dish in particular incorporates Hylian Mushrooms along with the Tabantha Wheat. The mushrooms are sautéed and then baked inside of a bread dough for a delicious, savory, and warming pastry.

"A warming dish from Tabantha Village made by wrapping mushrooms in bread dough, then baking."

Ingredients

Bread Dough:

2 ½ cups bread flour
½ tbsp salt
1 cup of warm water
1 packet of yeast
1 tbsp honey
1 tbsp olive oil

6 tbsp melted butter (for baking)

Mushroom Filling:
20 oz baby bella mushrooms, sliced
4 tbsp butter
4 cloves garlic, minced
½ tsp Herbes de Provence 
½ tsp salt
¼ tsp black pepper
¼ cup Marsala wine

Let's begin by making the dough for the bread. Add yeast to one cup of warm water and whisk together. Allow the yeast 5 minutes to bloom (you should see bubbles forming on top of the water). Once the yeast has bloomed, add the honey and olive oil to the water and whisk.

In a standing mixture with a dough paddle attachment, add the flour and salt and mix and a low speed to combine. Turn the mixer off and then add the water mixture, and mix again at a low speed until the ingredients fully incorporate and a dough is formed. Scrape the sides of the bowl as needed to make sure everything mixes and combines. This should take about a minute it or two. Scrape off any dough stuck to the paddle and switch it out with a dough hook. Turn it back on at a low-medium speed and knead the dough. It may take as much as 8-10 minutes for the dough to fully come together. Mine was ready after about 5-6 minutes. The dough is done when it is smooth, holds its shape, and fills back in when you poke a hole in the dough. 

Remove the dough from the mixer, and if it is not yet ready, place it onto a floured cutting board or other surface and knead the dough further by hand if necessary.

Grease a bowl with cooking spray. Form the dough into a ball and place the dough in the bowl. Cover it with plastic wrap and let it rest for about an hour (or until it doubles in size).

At this point, once it has doubled, you can remove it from the bowl. The dough is done. 

While the dough is resting, let's make the filling for the Tabantha Bake. Add the butter to a pan over medium-high heat. Once it has melted, add in the mushrooms along with the salt, pepper, and Herbes de Provence. Stir and toss the mushrooms as needed as they cook down. When the liquid has released from the mushrooms add in the garlic and stir. When the liquid has evaporated, about 5-7 minutes, add in marsala wine and toss to coat. Cook until the wine has evaporated , about 3-4 minutes more. Allow mushrooms to cool before placing in the bread dough in the next step.

Take the bread dough and form it into a ball with your hands. Using a knife, slice the dough ball in half. Using your hands again, roll each half back into a ball and cut each ball into three equal portions. I usually cut three triangular wedges of roughly equal size. Roll each of the six pieces back into a ball one final time. You now have the six smaller dough balls that will be used to make six individual Tabantha Bakes.

Roll each dough ball out with a rolling pin so that it forms a disk that is about ¼ inch thick. Add ⅓ to ½ cup of the mushroom mixture to the center of the disk. Now carefully fold the sides of the dough up and pinch them together at the top. Fold the ends in and make sure the mushrooms are enclosed in the dough and it is completely sealed. Place it seam-side down on your cutting board, and gently round out the ends and form a small loaf. Repeat this process with all six dough balls.

Gentle place the loaves seam side down on two baking sheets (3 loaves each). I recommend lining the bottom of the baking sheet with some parchment paper to prevent sticking. Brush the loaves with some melted butter and cover it with a towel to rest for 20 minutes.

In the meantime, preheat an oven to 350 degrees. After 20 minutes, brush the loaf with more butter and place in the oven for 20 minutes. After 20 minutes, increase the temperature 400°F and cook for 5-10 minutes more, until it turns golden and has an internal temperature of 190 °F. Remove it from the oven, brush it with butter one last time, and allow to cool for 5-10 minutes.

It is now ready eat. Slice a loaf in half and place it on a plate. I recommend serving a slice with some liquid cheese dip. It’s also good with a French onion or ranch dip. Enjoy!

Learn more about the Tabantha Bake dish from Hyrule Warriors: Age of Calamity at Zelda Dungeon.