Mushroom Bread

READY IN: 3hrs 15mins
Recipe by lucid501

This recipe came from my husband's grandmother, it was one of her husband's favorites. I remember it being a rather dense bread with a good flavor (if you like mushrooms of course). I'm estimating the preparation time, as it has been a while since I've made it.

Top Review by Annacia

I loved this, yes it is on the dense side but thats no problem with me. Ok, heres what I did: I made a single loaf instead of two. Used a generous 1/2 cup of mushies and same of onions (softened in the micro to avoid using more butter), upped the pepper to 1/2 a tsp and added a fair pinch of red pepper flakes, the 1/4 cup of water was the water I used to soften the veggies in the micro, the egg was 1/4 cup of eggbeaters. The taste is marvelous and it makes a wicked good roast beef sandwich. Very low in fat and sugar, it makes a diabetic smile. Thank you Lucid.

Ingredients Nutrition

Directions

  1. Melt 2 tbsp of the margarine in a saucepan.
  2. Add mushrooms and onions and saute until liquid has evaporated; let cool.
  3. In another saucepan, scald milk.
  4. Stir in molasses, salt, and pepper, and cool until lukewarm.
  5. Measure warm water in large warm bowl and sprinkle in yeast. Stir until dissolved.
  6. Add lukewarm milk mixture, mushroom mixture, egg, wheatgerm, and 2 cups flour.
  7. Beat until smooth.
  8. Stir in enough flour to make a stiff dough. Turn out onto floured board, knead until smooth and elastic.
  9. Place in a greased bowl, turning to grease top.
  10. Cover, let rise in a warm place until doubled in bulk, about 1 hour.
  11. Divide dough in half abd form into two loaves.
  12. Place in 2 greased 9"x5" loaf pans.
  13. Cover, let rise in pans, until doubled in bulk (about 1 hour).
  14. Bake at 400 degrees F for about 45 minutes. Remove from pans and let cool before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a