Mushroom Bread

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Mushroom Bread

 

1/2 lb. fresh mushrooms

1 tbsp. butter or margarine, divided

1 cup finely chopped onions

2 tbsps. brown sugar

1 tbsp. unsulphured molasses

1 tbsp. salt

1/4 tsp. ground black pepper

2 cups milk, scalded

1 egg

2 pkgs. active dry yeast

1/2 cup warm water

6 cups all-purpose flour, divided

2 cups toasted wheat germ

1 egg yolk

1 tbsp. milk

 

Rinse, pat dry and finely chop fresh mushrooms. In

large skillet melt 3 tbsps. of butter. Add mushrooms

and onions; saute 5 minutes, set aside. In large

mixing bowl combine remaining 2 tbsps. 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

lb. coffee cans or two 1 lbs. 12 oz. cans from

tomatoes or fruit or twelve 8 ozs. 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 4 degrees, 35 to 40 minutes or

until browned and done. Remove from cans; cool. Bread

may be shaped to fit into two 9 x 5 x 3 inch loaf pans

and baked following preceding directions. Yields about

4 3/4 lbs. of shaped breads.

 

 

 

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