Savory Mushroom Bread Recipe

5 1
Savory Mushroom Bread Recipe
Savory Mushroom Bread Recipe photo by Taste of Home
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Savory Mushroom Bread Recipe

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5 1
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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
MAKES:
32 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Savory Mushroom Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p167

Nutritional Facts

1 slice: 92 calories, 2g fat (1g saturated fat), 4mg cholesterol, 172mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. 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.
  2. 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).
  3. 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.
  4. Divide dough in half; shape into loaves. Place in two greased 9-in. x 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).
Originally published as Savory Mushroom Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p167

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