This Wild Mushroom Bread is a rustic, savory loaf that transforms ordinary ingredients into something extraordinary. By grinding dried wild mushrooms into a fine dust, you infuse the dough with a deep, earthy umami flavor that complements the richness of the butter and milk. The result is a soft, tender crumb with a golden, crispy crust. It&# 226;ÂÂs perfect for serving alongside soups, stews, or as a flavorful base for sandwiches. The aroma of baking mushrooms fills the kitchen, making it an inviting centerpiece for any meal. Ideal for vegetarian gatherings or cozy weeknight dinners, this bread is simple to make but impressive enough for guests. Store leftovers in an airtight container to maintain freshness.
Wild Mushroom Bread
Description
This Wild Mushroom Bread is a rustic, savory loaf that transforms ordinary ingredients into something extraordinary. By grinding dried wild mushrooms into a fine dust, you infuse the dough with a deep, earthy umami flavor that complements the richness of the butter and milk. The result is a soft, tender crumb with a golden, crispy crust. It's perfect for serving alongside soups, stews, or as a flavorful base for sandwiches.Ingredients
Directions
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Preheat oven to 400 degrees F (204ðC).
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Grind 4 ounces of dried wild mushrooms into a fine dust using a spice grinder or food processor.
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In a large bowl, combine 5 cups of flour and the mushroom dust; set aside.
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In a small bowl, combine 1/2 cup of the warm milk, 2 tablespoons of sugar, and the dry yeast. Stir well until the yeast is completely dissolved.
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Let the yeast mixture sit for 5 minutes until frothy.
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In a separate medium bowl, combine the remaining 1 1/2 cups of warm milk, melted butter, and salt.
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Pour the milk mixture into the flour mixture. Stir in the flour mixture, 1 cup at a time, using a wooden spoon.
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After adding 3 cups of the flour mixture, stir in the yeast mixture.
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Continue stirring in the remaining flour until the dough becomes firm and pulls away from the sides of the bowl.
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Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, turning to coat completely. Cover with a damp towel or plastic wrap.
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Let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in size.
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Punch down the dough to deflate it. Knead briefly for 1-2 minutes to remove air bubbles.
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Divide the dough into two equal parts. Shape each part into a round loaf.
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Place the loaves on a well-buttered baking sheet, spacing them about 8 inches apart.
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Cover loosely and let rise for another 30 minutes until puffy.
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Using a sharp knife, make a shallow slash across the top of each loaf.
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Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Remove from oven and let cool on a wire rack before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 2.0g10%
- Cholesterol 10mg4%
- Sodium 250mg11%
- Total Carbohydrate 32g11%
- Dietary Fiber 1.5g6%
- Sugars 2.0g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Mushroom Selection: Porcini mushrooms work exceptionally well for this recipe due to their intense earthy flavor. You can also use a mix of dried shiitake and chanterelles for complexity.
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Slice before freezing for easy toasting.
Yeast Tip: Ensure your milk is warm (100-115ðF), not hot. Water that is too hot will kill the yeast, preventing the dough from rising. If using active dry yeast, proofing with sugar helps ensure viability.
Kneading: If the dough feels too sticky, add flour one tablespoon at a time. If it feels too dry and cracks, add a teaspoon of water. The dough should be smooth but slightly tacky.
