Mushroom Bread

Dawna Granger


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.


★★★★★ 1 vote

makes 3 or 4 loaves
2 Hr 15 Min
50 Min
Convection Oven


  • 1/4 c
  • 1/2 lb
    mushrooms, finely chopped
  • 1 c
    onion, finely chopped
  • 2 c
  • 3 Tbsp
  • 4 tsp
  • 1/4 tsp
  • 1/2 c
    warm water
  • 2 pkg
    1/4 ounces active dry yeast
  • 1
  • 1 c
    wheat germ
  • 8 c
    unsifted all purpose flour

How to Make Mushroom Bread


  1. Melt butter over low heat. Add mushrooms and onion and saute until the onion is tender and the liquid has evaporated. Cool.
  2. Scald the milk in new pan; stir in the molasses, salt and pepper. Cool to lukewarm.
  3. 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.

Printable Recipe Card

About Mushroom Bread

Main Ingredient: Flour
Regional Style: American
Hashtag: #mushrooms

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