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