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.
★★★★★ 1 vote5
1/2 lbmushrooms, finely chopped
1 conion, finely chopped
1/2 cwarm water
2 pkg1/4 ounces active dry yeast
1 cwheat germ
8 cunsifted all purpose flour
How to Make Mushroom Bread
- Melt butter over low heat. Add mushrooms and onion and saute until the onion is tender and the liquid has evaporated. Cool.
- Scald the milk in new pan; stir in the molasses, salt and pepper. Cool to lukewarm.
- Measure 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.