by kirra » Sun Nov 18, 2007 10:06 pm
Wild Mushroom Bread
Ingredients:
1 package of dry yeast (1/4-ounce)
2 cups warm milk (100 to 115 degrees)
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 cups flour plus flour for kneading
4 ounces dried mushrooms, ground to a fine dust
Preparation:
Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom dust, and set aside.
Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved. Allow the yeast to proof for 5 minutes.
In another bowl place remaining milk, butter, and salt. Stir in flour mixture, 1 cup at a time, using a wooden spoon. After the 3rd cup, add yeast mixture. Continue stirring in the remaining flour until the mixture is rather firm.
Place the dough on a floured surface and knead for 5 minutes, then place in an oiled bowl, and coat the dough completely with oil. Allow to proof for 1 1/2 hours or until it doubles in size.
Deflate the dough by punching it down 2 to 3 times, and knead for about 4 to 5 minutes. Divide the dough into two equal parts and shape into round loaves.
Place on a well buttered sheet tray, about 8 inches apart. Using a sharp knife, make 2 to 3 slits in the top of the dough. Cover with a light towel and let rise again until doubled in size.
Bake for 35 to 40 minutes or until a hollow sound is heard when it is tapped on the bottom.
[size=150][b]Wild Mushroom Bread
[/b][/size]
[b]Ingredients:[/b]
1 package of dry yeast (1/4-ounce)
2 cups warm milk (100 to 115 degrees)
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 cups flour plus flour for kneading
4 ounces dried mushrooms, ground to a fine dust
[b]
Preparation:[/b]
Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom dust, and set aside.
Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved. Allow the yeast to proof for 5 minutes.
In another bowl place remaining milk, butter, and salt. Stir in flour mixture, 1 cup at a time, using a wooden spoon. After the 3rd cup, add yeast mixture. Continue stirring in the remaining flour until the mixture is rather firm.
Place the dough on a floured surface and knead for 5 minutes, then place in an oiled bowl, and coat the dough completely with oil. Allow to proof for 1 1/2 hours or until it doubles in size.
Deflate the dough by punching it down 2 to 3 times, and knead for about 4 to 5 minutes. Divide the dough into two equal parts and shape into round loaves.
Place on a well buttered sheet tray, about 8 inches apart. Using a sharp knife, make 2 to 3 slits in the top of the dough. Cover with a light towel and let rise again until doubled in size.
Bake for 35 to 40 minutes or until a hollow sound is heard when it is tapped on the bottom.