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Mushroom Bread II


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  • 1/2 pound fresh mushrooms
  • 5 tablespoons butter or margarine divided
  • 1 cup finely-chopped onions
  • 2 tablespoons brown sugar
  • 1 tablespoon unsulphured molasses
  • 1 tablespoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 cups milk scalded
  • 1 egg
  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 6 cups all-purpose flour divided
  • 2 cups toasted wheat germ
  • 1 egg yolk
  • 1 tablespoon milk


Servings 1


Step 1

Rinse, pat dry and finely chop fresh mushrooms. In large skillet melt 3 tablespoons of butter. Add mushrooms and onions; saute 5 minutes, set aside.

In large mixing bowl combine remaining 2 tablespoons butter with sugar, molasses, salt and black pepper. Add milk. Stir until butter is melted, cool. Beat in egg. Dissolve yeast in water, stir into milk mixture. Add 3 cups of the flour and beat thoroughly. Add mushroom mixture, remaining 3 cups of flour and wheat germ, blend. Turn out onto a generously floured board and knead until elastic, about 10 minutes, adding more flour if necessary. Place in buttered bowl, cover and let rise in a warm place until doubled.

Meanwhile, prepare pans for shaping mushroom bread. Use either three empty 1 pound coffee cans or two 1 pound 12 ounce cans from tomatoes or fruit or twelve 8 ounce tomato sauce cans. Cut out a circle from heavy cardboard 2 inches wider than the can opening. Trace size of can opening in center of cardboard circle; cut out and remove. Cover cardboard with aluminum foil. Place around open edge of can; grease can and foil.

Punch down dough and fill cans about 3/4 full. In a warm place let rise until dough raises 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 minutes (25 to 30 minutes for small cans) or until browned and done. Remove from cans; cool. Bread may be shaped to fit into two 9- by 5- by 3-inch loaf pans and baked following preceding directions.

This recipe yields about 4 3/4 pounds of shaped breads.

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