Mushroom Stuffed French Bread
- Ready In:
- 2hrs 50mins
- Ingredients:
- 9
- Yields:
-
2 loaves
ingredients
- 1 (1/4 ounce) package active dry yeast
- 1 1⁄2 cups warm water (105F to 115F)
- 1 tablespoon sugar
- 1 1⁄2 teaspoons salt
- 3 1⁄2 cups unbleached all-purpose flour (may need a little more or less)
- 1⁄2 lb finely chopped fresh mushrooms
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon butter or 1 tablespoon margarine
directions
- In a large mixing bowl, dissolve yeast in water. Add sugar, salt and half the flour; beat well.
- Add more flour to make a stiff dough.
- Cover and let rest 15 minutes.
- turn out onto floured board. Knead 10 minutes until satiny.
- Place into greased bowl. Cover and let rise in warm place about 30 minutes.
- Meanwhile, saute mushrooms, onions and garlic in butter until soft, 10 minutes on low heat.
- Cool to room temperature.
- Turn dought out onto oiled board. Divide into two parts.
- Pat each part out to make a 12-inch square.
- Spread with mushroom mixture, dividing equally.
- Roll each part up tightly.
- Place on cornmeal covered baking sheet.
- Let rise 1 hour until doubled.
- Brush with water. Slash loaves in 4 places.
- Bake at 400F for 20-25 minutes until golden and crusty.
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RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!