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Mushroom Onion Bread

Fat.Freedom's picture
  Mushrooms 1 Cup (16 tbs), chopped
  Onion 1 Cup (16 tbs), chopped
  Skim milk 2 Cup (32 tbs)
  Honey 2 Teaspoon
  Oil 2 Teaspoon
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dry yeast 2 Teaspoon
  Warm water 1⁄2 Cup (8 tbs)
  Egg whites 2
  Wheat germ 1⁄2 Cup (8 tbs)
  Unbleached flour 5 Cup (80 tbs)
  Whole wheat flour 3 Cup (48 tbs)

1. Saute mushrooms and onion.
2. Heat milk; stir in honey, oil, salt, and pepper. Cool to lukewarm.
3. Sprinkle yeast over warm water. Add milk mixture, egg whites, wheat germ, and 2 cups unbleached flour. Add sauteed mushrooms and onions. Beat until smooth. Stir in enough flour to make a stiff dough. Knead on a floured surface until smooth and elastic, 10 minutes. Cover; let rise until double in bulk.
4. Punch down. Divide into 3 parts and shape into loaves. Cover and let rise in nonstick loaf pans until double in bulk.
5. Bake at 400° for 40 minutes. Cool on racks before slicing.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4413 Calories from Fat 268

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 9.3 mg3.1%

Sodium 2338.5 mg97.4%

Total Carbohydrates 883 g294.3%

Dietary Fiber 79.5 g318.1%

Sugars 44 g

Protein 167 g334.6%

Vitamin A 1.5% Vitamin C 31.4%

Calcium 88.8% Iron 295.4%

*Based on a 2000 Calorie diet

Mushroom Onion Bread Recipe