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Wild Mushroom Bread

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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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 180
Dietary: Vegetarian
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
  1. 1
    Preheat oven to 400 degrees F (204°C).
  2. 2
    Grind 4 ounces of dried wild mushrooms into a fine dust using a spice grinder or food processor.
  3. 3
    In a large bowl, combine 5 cups of flour and the mushroom dust; set aside.
  4. 4
    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.
  5. 5
    Let the yeast mixture sit for 5 minutes until frothy.
  6. 6
    In a separate medium bowl, combine the remaining 1 1/2 cups of warm milk, melted butter, and salt.
  7. 7
    Pour the milk mixture into the flour mixture. Stir in the flour mixture, 1 cup at a time, using a wooden spoon.
  8. 8
    After adding 3 cups of the flour mixture, stir in the yeast mixture.
  9. 9
    Continue stirring in the remaining flour until the dough becomes firm and pulls away from the sides of the bowl.
  10. 10
    Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic.
  11. 11
    Place the dough in a lightly oiled bowl, turning to coat completely. Cover with a damp towel or plastic wrap.
  12. 12
    Let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in size.
  13. 13
    Punch down the dough to deflate it. Knead briefly for 1-2 minutes to remove air bubbles.
  14. 14
    Divide the dough into two equal parts. Shape each part into a round loaf.
  15. 15
    Place the loaves on a well-buttered baking sheet, spacing them about 8 inches apart.
  16. 16
    Cover loosely and let rise for another 30 minutes until puffy.
  17. 17
    Using a sharp knife, make a shallow slash across the top of each loaf.
  18. 18
    Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  19. 19
    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.

Read it online: https://www.chefs-mate.com/recipe/wild-mushroom-bread/