Herbed Mushroom Bread Recipe

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Servings: 2


Cost per serving $3.33 view details
  • 1/4 c. butter
  • 1/2 pound mushrooms, trimmed, chopped
  • 1/2 c. chopped shallots or possibly green onions
  • 2 (1/4 ounce.) Packages active dry yeast (2 tbsp.)
  • 2 tbsp. sugar
  • 1 1/2 c. hot water (110 degrees)
  • 2 Large eggs, room temperature
  • 2 1/2 teaspoon salt
  • 1/4 teaspoon grnd pepper
  • 1/8 teaspoon grnd thyme
  • 1/2 teaspoon dry leaf rosemary, crushed
  • 1/4 teaspoon grnd sage
  • 6 1/4 - 6 3/4 c. all purpose or possibly bread flour
  • 1 egg yolk blended with 1 teaspoon cream for glaze


  1. Heat butter in a large skillet. Add in mushrooms and green onions. Stir occasionally over medium heat till all liquid has evaporated, 10 to 15 min. Cold to room temperature.
  2. In large bowl of electric mixer, dissolve yeast and sugar in water. Let stand till foamy, 5 - 10 min. Add in Large eggs, salt, pepper, thyme, rosemary, sage and 2 1/2 to 3 c. flour. Beat at medium speed with electric mixer 2 min or possibly, beat 200 vigorous strokes by hand. Stir in cooled mushroom mix, including any butter in skillet. Stir in sufficient remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl.
  3. Knead dough 8 to 10 min or possibly till smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a hot place, free from drafts, till doubled in bulk, about 1 hour.
  4. Grease 2 (1/2 qt) souffle or possibly casserole dishes or possibly, if making mushroom shapes, 2 large baking sheets. Punch down dough; knead 30 seconds. Divide dough in half. Shape into round loaves; place in prepared dishes. Or possibly, shape into 2 mushroom shape loaves.
  5. To Make Mushroom Shapes: Divide dough in half. Healthy pinch a 2" ball from each half. Shape each large piece of dough to resemble side view of a mushroom top, about 7" wide and 5" tall. Place on prepared baking sheets. Shape small pcs of dough to resemble fat stems, about 1" thick and 2 1/2" long. Thin stems will burn while baking. Place 1 end of each stem at center bottom and 1/4" under each larger piece. Healthy pinch undersides to seal. Curve stem slightly. Cover with a dry towel. Let rise till doubled in bulk, about 45 min.
  6. Preheat oven to 375 degrees. Slash tops of round loaves as desired. Don't slash mushroom shape loaves. Brush loaves with egg yolk glaze. Bake 30 to 35 min or possibly till bread sounds hollow when tapped on bottom. Remove from dishes or possibly baking sheets. Cold on racks. Makes 2 loaves.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 428g
Recipe makes 2 servings
Calories 395  
Calories from Fat 253 64%
Total Fat 28.72g 36%
Saturated Fat 16.23g 65%
Trans Fat 0.0g  
Cholesterol 269mg 90%
Sodium 3160mg 132%
Potassium 691mg 20%
Total Carbs 25.7g 7%
Dietary Fiber 2.9g 10%
Sugars 14.8g 10%
Protein 13.5g 22%
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