Easy Mushroom Bread

Top Review by La Gourmande

This bread was delicious! Hubby approved, too. I didn't have chives, so I did sub in diced onion and parsley. I also used low-fat cottage cheese and fresh mushrooms. We're having it with steaks, but it was also fabulous dipped in olive oil and spices---just like somthing you'd get at a restaurant and a great New Year's Eve treat. Thanks!

Ingredients Nutrition


  1. Reconstitute dried mushrooms in one cup of hot water. Set aside.
  2. Dissolve yeast in the 1/4 cup warm water and add sugar. Set aside.
  3. Warm the cottage cheese and put in bowl. Add yeast mixture, egg, salt, soda, 2 1/2 cups flour and chives and stir until springy.
  4. Cover bowl with towel and let rise to double, (about one hour).
  5. Turn onto floured board and knead in the drained, chopped and blotted mushrooms and remaining one cup flour, (dough will be sticky).
  6. Place in oiled 2-quart casserole and let rise to double, about 45 minutes.
  7. Bake at 375 degrees for 35 minutes.
  8. Butter top crust while still hot, remove from pan, serve immediately.

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