Perhaps foolishly, with a 2 ½ week old baby in toe, I launched a “Pink month” theme on my blog last October to commemorate breast cancer awareness month.  On the surface, it was perhaps a little ambitious to be concerned about blogging with a “practically just born” baby in care, but the topic was close to my heart.

My maternal grandmother lost the breast cancer battle.  Countless friends and family friends have also battled.  Some have won.  Some have not.

It is a cold, harsh reality that most of us know someone close to our hearts who has been afflicted by breast cancer.

Regular readers of my blog may have noticed my posts are typically absent of sponsored content.  My blog is tremendously personal and a space to share content that is very individual to me, so I generally decline offers that come my way.  But breast cancer is personal to me.

That is why I am proud to support the Australian Mushroom Growers Association’s ‘Mushrooms Go Pink‘ campaign.  Not only is the Australian Mushroom Growers Association aiming to donate up to $50,000 to cancer research in support of Pink Ribbon Day, but new research has shown that women who ate 10g or more of mushrooms each day had a 66% reduced risk of breast cancer, compared to those who had no mushrooms.

Either way, it is win win for breast cancer, no?

Breakfast as a young child was occasionally mushrooms on toast.  I am not sure if it is a typically English thing, but it is a standout breakfast in my childhood memories.

I cannot imagine losing my mother to breast cancer, but my mother did.  So to pay tribute to both of these amazing women, here is a twist on one of my childhood favourites.

Disclose: Australian Mushroom Growers Association provided the mushrooms for this dish.

{ Bacon bread } Original recipe by Julia Tuomainen @ Mélanger

* Ingredients *
230g warm milk (approximately 45C/110F)
80g water (approximately 45C/110F)
10g sugar
7g instant yeast
500g all purpose white flour
7g salt
25g olive oil
150g diced bacon

* Directions *
Heat a small fry pan over a medium heat, and cook the bacon until lightly browned.  Set aside to cool.  In the bowl of a stand mixer with a dough hook, add the yeast, milk, water and sugar.  Allow to sit for 5 minutes.  Mix the flour and salt in a bowl.  Once the yeast is ready, mix on low speed slowly adding the flour mixture.  Continue to mix for a few minutes until completely combined and until the dough is cleanly coming away from the sides of the bowl.  Turn the speed up to medium, and continue to mix the dough for a further 5 minutes.  Add the olive oil and continue to mix for another 5 minutes.  At the end, add in the cooked bacon until just combined.

Transfer the dough to an oiled bowl.  Cover with plastic wrap and allow to double in size, about 1 ½ hours.  After it has doubled in size, transfer to the bench and punch down gently.  Knead the dough and then form into a loaf shape.  Place the dough in an oiled loaf tin (or as I did, a 750g rectangular banneton).  Cover and set aside again for a further 1 hour until doubled in size.

In the meantime, preheat the oven to 220C/430F.  Once the dough is ready, place the loaf tin in the centre of the oven (or as I did, place the dough from the banneton directly onto a lightly greased baking sheet), and bake for 20-25 minutes or until the base sounds hollow when tapped.  Allow to cool on a cooling rack.

:: Yeastspotting ::
I am submitting this bacon bread to Yeastspotting.

{ Marinated mushrooms } recipe adapted from Australian Women’s Weekly

 * Ingredients *
250g button mushrooms
3 tablespoons lemon juice
1/4 cup olive oil
2 tablespoons chopped parley
1/4 teaspoon salt
1/4 teaspoon tarragon

* Directions *
Clean mushrooms, remove stalks and slice thinly. Combine lemon juice, oil, salt, pepper, tarragon and parsley in bowl.  Mix well.  Add mushrooms and combine until coated.  Cover.  Marinate mixture 4 hours or overnight.