| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New imports, Breads | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast; (1/4 ounce) |
| 2 | c | Warm milk (100-115 degrees) |
| 2 | tb | Sugar |
| 1/4 | c | Melted butter |
| 1 | tb | Salt |
| 5 | c | Flour plus flour for kneading |
| 4 | oz | Dried mushrooms,; ground to a fine |
| Dust |
INSTRUCTIONS
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 Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #227 Date: Fri, 27 Sep 1996 09:27:11 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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