This hearty Wild Mushroom Bread is a rustic delight that brings deep, earthy flavors to your bread basket. By grinding dried mushrooms into a fine dust and incorporating them into the dough, you achieve a uniform infusion of umami without large chunks. The result is a soft, tender crumb with a rich, savory aroma that is perfect alongside soups, stews, or as a base for elegant appetizers. The combination of warm milk and butter creates a comforting texture, while the yeast provides a light rise. It&# 226;ÂÂs an impressive yet approachable recipe that feels homemade and sophisticated, making it a wonderful addition to dinner parties or cozy weeknight meals.
Wild Mushroom Bread
Description
This hearty Wild Mushroom Bread is a rustic delight that brings deep, earthy flavors to your bread basket. By grinding dried mushrooms into a fine dust and incorporating them into the dough, you achieve a uniform infusion of umami without large chunks. The result is a soft, tender crumb with a rich, savory aroma that is perfect alongside soups, stews, or as a base for elegant appetizers. The combination of warm milk and butter creates a comforting texture, while the yeast provides a light rise. It&# 226;ÂÂs an impressive yet approachable recipe that feels homemade and sophisticated, making it a wonderful addition to dinner parties or cozy weeknight meals.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Grind 4 oz of dried mushrooms into a fine dust using a food processor or spice grinder.
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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, dissolve yeast in 1/2 cup of the warm milk along with 2 tablespoons of sugar.
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Stir well until the yeast is completely dissolved and let sit for 5 minutes to proof.
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In another bowl, combine the remaining 1 1/2 cups of warm milk, melted butter, and salt.
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Add the flour mixture to the milk mixture, 1 cup at a time, stirring with a wooden spoon.
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After adding the 3rd cup of flour, stir in the yeast mixture.
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Continue stirring in the remaining flour until the dough becomes firm and difficult to stir.
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Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, turning to coat completely with oil.
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Cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
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Punch down the dough to deflate and knead briefly for 4-5 minutes.
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Divide the dough into two equal parts and shape each into a round loaf.
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Place loaves on a well-buttered baking sheet, about 8 inches apart.
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Cover loosely and let rise for 30 minutes.
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Using a sharp knife, make a shallow slash across the top of each loaf.
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Bake in preheated oven for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2717.3kcal
- % Daily Value *
- Total Fat 34.2g53%
- Saturated Fat 18.4g92%
- Cholesterol 69.3mg24%
- Sodium 29815.8mg1243%
- Total Carbohydrate 515.2g172%
- Dietary Fiber 19.2g77%
- Sugars 29.0g
- Protein 73.4g147%
* 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
The recipe originally listed 1 loaf yield but instructions describe dividing dough into two parts. Yield adjusted to 2 loaves.
For best flavor, use a mix of dried wild mushrooms such as porcini, shiitake, or chanterelles.
Ensure milk is warm (100-115ðF) but not hot, as temperatures above 120ðF can kill the yeast.
Store cooled bread in a paper bag or bread box at room temperature for up to 3 days. Freeze for longer storage.
If the dough is too sticky during kneading, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.
