Wild Mushroom Bread
Yield
1 loafPrep
130 minCook
40 minReady
170 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | ounce package |
yeast, active dry
|
|
| 2 | cups |
milk
warm |
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
melted |
|
| 1 | tablespoon |
salt
|
|
| 5 | cups |
all-purpose flour
|
|
| 4 | ounces |
mushrooms
ground to a fine dust |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.3 | ounce package |
yeast, active dry
|
|
| 473 | ml |
milk
warm |
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
| 15 | ml |
salt
|
|
| 1.2 | l |
all-purpose flour
|
|
| 115.6 | ml/g |
mushrooms
ground to a fine dust |
|
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.
