Wild Mushroom Bread Recipe - Cooking Index
Wild Mushroom Bread Recipe - Cooking Index
| 1 | Dry yeast - (1/4 oz) | |
| 2 cups | 474ml | Warm milk - (100 to 115 degrees) |
| 2 tablespoons | 30ml | Sugar |
| 1/4 cup | 49g / 1.7oz | Melted butter |
| 1 tablespoon | 15ml | Salt |
| 5 cups | 312g / 11oz | Flour - plus |
| Flour - for kneading | ||
| 4 oz | 113g | Dried mushrooms - ground to fine dust |
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.
This recipe yields 1 loaf.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2222 broadcast 10-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.