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Mushroom Bread


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  • 4 tablespoons butter
  • 1 medium onion minced
  • 1 pound common store mushrooms minced
  • 3 tablespoons soy sauce
  • 1 cup warm water
  • 1 package active dry yeast
  • 2 tablespoons honey
  • 1 1/2 teaspoons salt
  • 2 tablespoons plain yogurt
  • 5 cups unbleached all-purpose flour - (to 6)


Servings 1


Step 1

Melt the butter in a sauté pan or skillet and sauté the onion until translucent. Add the mushrooms and cook until all the liquid evaporates. Add the soy sauce and cook until the mushrooms become brown. Let them cool.

Pour the warm water into a large mixing bowl. Sprinkle the yeast on top of the water. Add the honey and let it stand without mixing for 10 minutes, allowing the honey to react with the yeast.

Add the salt, cool mushroom mixture, and yogurt to the mixing bowl and stir well. Slowly add the flour. When the dough becomes too difficult to mix with a spoon, use your hands. Continue to add the flour until the dough becomes pliable and can be made into a ball. Cover with a towel and let it rise in a warm place for 2 to 3 hours or until doubled in size.

Knead the dough on a floured board, counting 50 times, adding flour whenever the dough becomes sticky. Grease a 9- by 5-inch loaf pan and neatly place the dough in the bottom. Let it rise again for about 1/2 hour.

Bake in a preheated 400 degree oven for about 20 minutes. As soon as the crust turns slightly brown, brush the top with warm water. Lower the oven temperature to 300 degrees and bake until the crust becomes brown all over, about 15 minutes more. Remove from the pan and cool on a baking rack.

This recipe yields 1 loaf.

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