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Savory Mushroom Bread
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.—Greg Hageli, Elmhurst, Illinois
Reviews
This was my first attempt at any kind of bread. After I've been learning how to make bagels for a few weeks, and had some mushrooms that needed to be used, I was thrilled to find this recipe to try! I took some liberties. First, I had more than a pound of mushrooms so I scaled up the recipe to match. Second, I added a chopped garlic clove, some ginger paste, and chopped Thai basil to the mushroom mixture to keep in the interest of using what I had. Third and the biggest change, I used whole wheat flour as well as all purpose, about half and half. Fourth, for the second proof I covered and refrigerated the dough overnight. It turned out awesome! I can't speak for following the recipe exactly (I've never been one to follow directions...), but it was very easy overall. The hardest part was working the dough at the beginning - what a workout! It didn't help that the bowl I used to mix the dough was only just big enough to hold it - I ended up finding a bigger bowl for the first proof. The dough had a very distinctive pizza crust smell through proofing and the start of baking, though I would say the end product doesn't make me think of pizza dough quite as much. Mine is a bit softer than I expected after cooling, but has a nice crust to it. Perfect for toasting and DELICIOUS, especially with some butter. Once it is done baking, I would recommend turning the loaves out of their pans after a few minutes of cooling to avoid a soggy bottom. Thanks for sharing! I will definitely keep this recipe in my back pocket for all kinds of events and gatherings, once we are able to gather again.
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