Wild Mushroom Bread

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.