Wild Mushroom Bread

* Exported from MasterCook *

WILD MUSHROOM BREAD

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast -- (1/4 ounce)
2 cups warm milk (100-115 degrees)
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 cups flour plus flour for kneading
4 ounces dried mushrooms, -- ground to a 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- 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- 40 minutes or
until a hollow sound is
heard when it is tapped on the bottom.

Yield: 1 loaf



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