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MUSHROOM BREAD

Yield: 6 Portions
 

INGREDIENTS
• 0.50 lb. fresh white mushrooms
• 5.00 tbs. Butter or Margarine, divided
• 1.00 cup Onion, finely chopped
• 2.00 tbs. Brown Sugar
• 1.00 tbs. Unsulphured Molasses
• 1.00 tbs. Salt
• 0.25 tsp. Ground Black Pepper
• 2.00 cups Milk, scalded
• 1.00 large Egg
• 2.00 pkgs. Active Dry Yeast
• 0.50 cup Warm Water
• 6.00 cups All-Purpose Flour, divided
• 2.00 cups Toasted Wheat Germ
• 1.00 large Egg yolk
• 1.00 tbs. Milk
 

DIRECTIONS
Rinse, pat dry and finely chop mushrooms. In large skillet melt 3 tbs. butter. Add mushrooms and onions; sauté 5 minutes; set aside.

In a large mixing bowl combine remaining 2 tbs. butter with sugar, molasses, salt and pepper. Add milk. Stir until butter is melted; cool. Beat in egg. Dissolve yeast in water, stir into milk mixture. Add 3 cups of the flour and beat thoroughly. Add mushroom mixture, remaining 3 cups flour and wheat germ; blend.

Turn out onto a generously floured board and knead until elastic, about 10 minutes, adding more flour if necessary. Place in a buttered bowl; cover and let rise in a warm place until doubled.

Meanwhile, prepare pans for shaping mushroom bread. Use either 3 empty 1 lb. coffee cans or 2 1 lb. 12 oz. Cans from tomatoes or fruit or 12 8 oz. Tomato sauce cans. Cut out a circle from heavy cardboard 2 inches wider than the can opening. Trace size of can opening in center of cardboard circle; cut out and remove. Cover cardboard with aluminum foil. Place around open edge of can; grease can and foil.

Punch down dough and fill cans about ¾ full. In a warm place let rise until dough raises over top of can and begins to rest on the cardboard lip forming the shape of a mushroom (smooth and shape dough with buttered fingers).

Mix egg yolk and milk. Brush over tops of breads.

Bake in a preheated hot oven (400 deg.) 35 to 40 minutes (25 to 30 minutes for small breads) or until brown and done.

Remove from cans; cool. Bread may be shaped to fit into two 9 x 5 x 3-inch loaf pans and baked following preceding directions.

YIELD: about 4 ¾ lbs. of shaped breads.

NOTE: Rinse fresh mushrooms briefly; don’t peel, but do trim away any brown stem ends. Mushrooms cook quickly  in 3 to 5 minutes.

The Mushroom Council - www.mushroomcouncil.com