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Crusty Mushroom Loaves

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Ingredients
  Active dry yeast/2 cakes compressed yeast 1 Ounce (2 Packets, Red Star)
  Warm water 1⁄3 Cup (5.33 tbs)
  Butter 1⁄4 Cup (4 tbs) (Land O'Lakes)
  Dried onion flakes 1 Teaspoon
  Sugar 2 Tablespoon
  Salt 1 Tablespoon
  Milk 3⁄4 Cup (12 tbs), scalded
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Mushroom stems and pieces 4 Ounce, undrained (1 Can)
  Flour 7 1⁄2 Cup (120 tbs) (Pillsbury's Best, Regular / Instant Blending)
  Egg white 1
  Water 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

Soften yeast in warm water.
Combine in large mixing bowl butter, onion flakes, sugar, salt and milk.
Stir in mushroom soup, mushrooms and liquid and yeast.
Gradually add flour to form a stiff dough.
Knead on well-floured surface until smooth and satiny, about 10 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90°F.) until light and doubled, about 2 hours.
Divide dough into 3 parts.
Roll out each on floured surface to a 10x5-inch rectangle.
Starting with 10-inch side, roll up, sealing dough with heel of hand after each roll.
Seal edges and ends.
Place on greased cookie sheets, seam-side down.
Combine egg white and water; brush loaves.
Sprinkle with cheese.
Cover; let rise until light and doubled, 45 to 60 minutes.
Bake at 375° for 35 to 40 minutes until deep golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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