Mushroom Bread

Source: America's Favorite Food Associations

A different kind of bread.

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Serves: 6
Prep Time: 30 minutes
Cook Time: 35-40

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1/2 pound fresh mushrooms
5 pounds butter or margarine, divided
1 cup onion, finely chopped
2 tablespoons brown sugar
1 tablespoon molasses, unsulphured or 1 tablespoon milk
1 tablespoon salt
1/4 teaspoon ground black pepper
2 cups milk, scalded
1 large egg
2 packages active dry yeast
1/2 cup water
6 cups all-purpose flour, divided
2 cups wheat germ, toasted
1 large egg yolk

Rinse, pat dry and finely chop mushrooms. In large skillet melt 3 tablespoons butter. Add mushrooms and onions; sauté 5 minutes; set aside…In a large mixing bowl combine remaining 2 tablespoons butter with sugar, molasses, salt and 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 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 a buttered bowl; cover and let rise in a warm place until doubled. Meanwhile, prepare pans for shaping mushroom bread. Use either 3 empty 1 pound coffee cans or 2 1 pound 12 ounce cans from tomatoes or fruit or 12 8 ounce 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 ¾ full. In a warm place let rise until dough raises over top of can and begins to rest on the 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 (400 deg.) 35 to 40 minutes (25 to 30 minutes for small breads) or until brown 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. YIELD: about 4 ¾ lbs. of shaped breads. NOTE: Rinse fresh mushrooms briefly; don’t peel, but do trim away any brown stem ends. Mushrooms cook quickly – in 3 to 5 minutes.

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