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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
  • Total Time
    Prep: 35 min. + rising Bake: 20 min. + cooling
  • Makes
    2 loaves (16 slices each)


  • 1/4 cup butter, cubed
  • 1 pound fresh mushrooms, chopped
  • 1 medium onion, finely chopped
  • 3 tablespoons soy sauce
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons plain yogurt
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 4-3/4 to 5-1/4 cups all-purpose flour


  • In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature.
  • In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.
Nutrition Facts
1 slice: 92 calories, 2g fat (1g saturated fat), 4mg cholesterol, 172mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

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  • Zach
    Jun 17, 2020

    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.

  • MidLifeWife
    Apr 9, 2012

    No comment left