How To make Wild Mushroom Bread
1 package dry yeast -- (1/4 ounce)
2 cups warm milk (100-115 degrees)
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 cups flour plus flour for kneading
4 ounces dried mushrooms, -- ground to a fine
dust
Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom dust, and set aside. Add yeast to 1/2 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 1 1/2 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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Mushroom bread recipe
Mushroom bread recipe
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Wild Mushroom and Rye Bread Pudding
by Chef Brian RossIngredients1/2 pounds wild mushrooms1/2 loaf rye breadwhite part of 1 large leek2 tablespoons butter for sweating1/8 teaspoon nutmegcaraway seedssalt and pepper to taste3 cups half-and-half6 whole eggs1/4 cup grated parmesan cheeseInstructionsYields 1 13 x 13 baking panSlice the leeks and sweat in butter until soft.Add the sliced mushrooms and continue to cook. Season well and let cool.Mix the eggs with the half-and-half and cut the bread into small pieces.In a large bowl, mix everything together and season with the spices and salt and pepper.Pour the mixture into a buttered pan and cover with aluminum foil.Bake for 30 minutes covered, then 30 minutes uncovered for a total of one hour at 350F.Serve warm or let cool and cut pieces. Then reheat as needed in the microwave or oven. Want more recipes? Click here to check us out on Pinterest!
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