Portabello Wedges

In a large mixing bowl, combine warm water with active dry yeast and a pinch of sugar, then let the mixture stand for 5-10 minutes until foamy and activated.

Add the cream, egg, and oil to the yeast mixture and whisk together until fully combined and smooth.

Gradually incorporate flour and salt into the wet ingredients, stirring until a shaggy dough forms, then turn out onto a lightly floured surface and knead until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm spot until doubled in size.

Punch down the risen dough, then press and shape it evenly into a greased round or rectangular pan, smoothing the top with your hands.

Cover the pan loosely and allow the dough to proof a second time until noticeably puffed.

Preheat your oven to 375°F (190°C), then bake the bread until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Remove the bread from the oven and allow it to cool slightly in the pan before turning it out and cutting it into wedge-shaped portions for serving.