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.
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.Directions
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Preheat oven to 400 degrees F (204°C).
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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 5 cups
- 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.
