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Savory Mushroom Bread

 Savory Mushroom Bread
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.—Greg Hageli, Elmhurst, Illinois
32 ServingsPrep: 35 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter, cubed
  • 1 pound fresh mushrooms, chopped
  • 1 medium onion, finely chopped
  • 3 tablespoons soy sauce
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons plain yogurt
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 4-3/4 to 5-1/4 cups all-purpose flour

Directions

  • In a large skillet, melt butter. Add mushrooms and onion; saute until
  • tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room
  • temperature.
  • In a large bowl, dissolve yeast in warm water. Add the yogurt, honey,
  • salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir
  • in enough remaining flour to form a soft dough (dough will be
  • sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Divide dough in half; shape into loaves. Place in two greased 9-in. x

2 of 2

Savory Mushroom Bread (continued)

Directions (continued)

  • 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 400° for 20-25 minutes or until golden brown. Yield: 2
  • loaves (16 slices each).
Nutritional Facts: 1 slice equals 92 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 172 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.