Wild mushroom bread

Yield: 4 servings

Measure Ingredient
1 pack Dry yeast (1/4 ounce)
2 cups Warm milk (100-115 degrees)
2 tablespoons Sugar
¼ 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 ½ 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 1½ 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

ESSENCE OF EMERIL SHOW #EE2222

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