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Wild Mushroom Bread

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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;€™s an impressive yet approachable recipe that feels homemade and sophisticated, making it a wonderful addition to dinner parties or cozy weeknight meals.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 2717.3
Dietary: Vegetarian
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;€™s an impressive yet approachable recipe that feels homemade and sophisticated, making it a wonderful addition to dinner parties or cozy weeknight meals.
Ingredients
  • 1 package Dry yeast -- (1/4 ounce)
  • 2 cup Warm milk (100-115 degrees)
  • 2 tablespoon Sugar
  • 1/4 cup Melted butter
  • 1 tablespoon Salt
  • 5 cup Flour plus flour for
  • 4 oz Dried wild mushrooms
Directions
  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    Grind 4 oz of dried mushrooms into a fine dust using a food processor or spice grinder.
  3. 3
    In a large bowl, combine 5 cups of flour and the mushroom dust; set aside.
  4. 4
    In a small bowl, dissolve yeast in 1/2 cup of the warm milk along with 2 tablespoons of sugar.
  5. 5
    Stir well until the yeast is completely dissolved and let sit for 5 minutes to proof.
  6. 6
    In another bowl, combine the remaining 1 1/2 cups of warm milk, melted butter, and salt.
  7. 7
    Add the flour mixture to the milk mixture, 1 cup at a time, stirring with a wooden spoon.
  8. 8
    After adding the 3rd cup of flour, stir in the yeast mixture.
  9. 9
    Continue stirring in the remaining flour until the dough becomes firm and difficult to stir.
  10. 10
    Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic.
  11. 11
    Place the dough in a lightly oiled bowl, turning to coat completely with oil.
  12. 12
    Cover and let rise in a warm place for 1 1/2 hours, or until doubled in size.
  13. 13
    Punch down the dough to deflate and knead briefly for 4-5 minutes.
  14. 14
    Divide the dough into two equal parts and shape each into a round loaf.
  15. 15
    Place loaves on a well-buttered baking sheet, about 8 inches apart.
  16. 16
    Cover loosely and let rise for 30 minutes.
  17. 17
    Using a sharp knife, make a shallow slash across the top of each loaf.
  18. 18
    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 (100-115°F) but not hot, as temperatures above 120°F 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.

Keywords: mushroom, bread, yeast, baking, savory, dough, flour, rustic, homemade, vegetarian, dinner, side dish, comfort food, oven, kneading, rising
Read it online: https://www.chefs-mate.com/recipe/wild-mushroom-bread-2/