Wild Mushroom Bread
Submitted by kay410
Wild mushroom bread made with dried mushrooms ground to a fine dust and kneaded into a buttery yeast dough. A savory, earthy artisan loaf with deep umami flavor.
YIELD
1 loafPREP
130 minCOOK
40 minREADY
170 minThis yeast bread gets its earthy, savory character from dried mushrooms ground into a fine powder and mixed directly into the flour. Every slice has a deep, umami-rich flavor that you can’t get from any other ingredient. The mushroom dust distributes evenly throughout the dough, giving the bread a subtle tan color and an aroma that fills the kitchen.
The dough follows a classic two-rise method: knead, proof until doubled, punch down, shape into round loaves, then rise again before baking. Those two rises develop flavor and create the open, airy crumb structure that makes good bread worth the wait.
Slash the tops of the loaves before the second rise. The cuts allow the bread to expand evenly in the oven without cracking in unpredictable places.
Kitchen Tips
- Grind the dried mushrooms to a truly fine dust in a spice grinder or food processor. Coarse pieces won’t hydrate and create dry, chewy bits in the bread.
- Proof the yeast for the full 5 minutes until it foams. No foam means dead yeast and flat bread.
- The bread is done when it sounds hollow when tapped on the bottom. If it thuds, it needs more time.
- Cool completely on a wire rack before slicing. Cutting hot bread compresses the crumb.
Variations
- Use porcini mushroom dust for the most intense, woodsy flavor.
- Fold in sauteed fresh mushroom pieces during the second kneading for visible mushroom chunks.
- Add fresh rosemary or thyme to the dough for an herb-mushroom combination.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In a bowl combine 5 cups of flour, mushroom dust, and set aside.
Add yeast to ½ cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved.
Allow the yeast to proof for 5 minutes.
In another bowl place remaining milk, butter, and salt.
Stir in flour mixture, 1 cup at a time, using a wooden spoon.
After the 3rd cup, add yeast mixture.
Continue stirring in the remaining flour until the mixture is rather firm.
Place the dough on a floured surface and knead for 5 minutes, then place in an oiled bowl, and coat the dough completely with oil.
Allow to proof for 1½ hours or until it doubles in size.
Deflate the dough by punching it down 2 to 3 times, and knead for about 4- 5 minutes.
Divide the dough into two equal parts and shape into round loaves.
Place on a well buttered sheet tray, about 8 inches apart.
Using a sharp knife, make 2 to 3 slits in the top of the dough.
Cover with a light towel and let rise again until doubled in size.
Bake for 35- 40 minutes or until a hollow sound is heard when it is tapped on the bottom.
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