mushroom bread
Okay, I LOVE bread!! Every kind of bread you can imagine, I love it. My favorite are rustic breads and unusual breads. There is so much you can do with breads and as long as you keep in all in moderation, it can be enjoyed. Well, unless allergies are afloat. I will sometimes add cheese to this recipe to jazz it up. I have even made it in round form and cut the top so that as it split, cheese could be nestled down inside towards the end.
prep time
2 Hr 15 Min
cook time
50 Min
method
Convection Oven
yield
makes 3 or 4 loaves
Ingredients
- 1/4 cup butter
- 1/2 pound mushrooms, finely chopped
- 1 cup onion, finely chopped
- 2 cups milk
- 3 tablespoons molasses
- 4 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup warm water
- 2 packages 1/4 ounces active dry yeast
- 1 - egg
- 1 cup wheat germ
- 8 cups unsifted all purpose flour
How To Make mushroom bread
-
Step 1Melt butter over low heat. Add mushrooms and onion and saute until the onion is tender and the liquid has evaporated. Cool.
-
Step 2Scald the milk in new pan; stir in the molasses, salt and pepper. Cool to lukewarm.
-
Step 3Measure warm water in a large warm bowl. Sprinkle in the yeast; stir until dissolved. Add the lukewarm milk mixture, mushroom mixture, egg, wheat germ, and 2 cups of flour. Beat until smooth. Stir in enough additional flour to make a stiff dough. Knead until smooth. Let rise until doubled in size. Shape into 3 or 4 loaves. Let rise again until double. Bake in a 350 degree oven until the loaves sound hollow when tapped, about 50 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Savory Breads
Category:
Other Breads
Keyword:
#mushrooms
Method:
Convection Oven
Culture:
American
Ingredient:
Flour
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