"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mushroom Bread Recipe

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This recipe for Mushroom Bread, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Reardon - Fleet Maintenance
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs. fresh mushrooms OR 1 can (6-8 oz) mushroom stems and pieces
5 T. butter or margarine, divided
1 c. finely chopped onion
2 T. brown sugar
1 T. unsulfered molasses
1 T. salt
1/4 tsp. ground black pepper
2 c. milk, scalded
1 egg
2 pkg. active dry yeast
1/2 c. warm water
5-1/2 c. all-purpose flour
2 c. wheat germ
1 egg yolk
2 T. milk

Directions:
Directions:
Rinse, pat dry and finely chop mushrooms or drain canned mushrooms. In a large skillet melt 3 T. of the butter. Add mushrooms & onion, sauté.

In a large mixing bowl combine remaining 2 T. butter with sugar, molasses, salt and black pepper. Add scalded milk. Stir until butter is melted; cool. Beat in egg.

Dissolve yeast in water; stir into milk mixture. Add 3 c. of the flour and beat thoroughly. Add mushroom mixture, remaining 2 ½ c. flour and wheat germ. Blend.

Turn out onto floured board and knead until elastic. Place in a buttered bowl; cover and let rise in a warm place until doubled.

Meanwhile prepare pans for shaping mushroom bread. Use either 3 1-lb coffee cans or 2 1-lb 12 oz cans from tomatoes or fruit or 12 8-oz tomato sauce cans. Cut cardboard ring 2” around can and cover with foil. Place ring on can as a collar. Grease cans.

Punch down dough and fill cans about ¾ full. In a warm place let rise until dough rises over top of can and begins to rest on cardboard lip forming the shape of a mushroom (smooth and shape dough with buttered fingers)

Mix egg yolk and milk. Brush over tops of breads. Bake in a preheated hot oven (400 degrees) 35 to 40 min. (25 – 30 min for small breads) or until browned and done.

Cool in a pan 10 min – Remove and finish cooling.
(2 9x5x3 loaf pans may be used. Yields about 4 ¾ lbs. of shaped breads.)

Personal Notes:
Personal Notes:
Favorite holiday recipe for Thanksgiving! Goes well with cheese or variety of spreads to use as appetizer or party food. Smaller breads can be easily sliced into cracker-sized bites.

 

 

 

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