Mushroom Bread

"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."
photo by a user photo by a user
Ready In:
3hrs 15mins
2 loaves




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

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. The bread has a very strong wheat flavor and the mushroom and onion flavor did not come through for us. Next time I will increase, maybe double the mushrooms and onions. Maybe butter the top and sprinkle with dried onions before baking. The bread does come out dense, which I did not catch when I read the intro. Over all, pretty good bread


<p>My husband and I have been together for over 10 years, married for 5. My husband is in school for his PhD in Math, and I have my Master's in Library Science. We have a 1 year old son.<br /> <br />I love cookbooks, and have a ton of vintage ones dating as far back as the 1920's. When DH's grandmother passed away, I inherited all of her cookbooks and recipes, and for Christmas we created a family cookbook using scans of her recipe cards. <br /> <br />&nbsp;<br /> <br /><a href=> <br /><br /></a></p>
View Full Profile

Find More Recipes