Crusty Mushroom Loaves
|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|
|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)|
|Grated parmesan cheese||2 Tablespoon|
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.
Serving size: Complete recipe
Calories 4463 Calories from Fat 660
% Daily Value*
Total Fat 75 g115.9%
Saturated Fat 40.4 g202.2%
Trans Fat 0 g
Cholesterol 173.2 mg57.7%
Sodium 8156.9 mg339.9%
Total Carbohydrates 799 g266.5%
Dietary Fiber 35 g140%
Sugars 51.6 g
Protein 135 g270.7%
Vitamin A 34.7% Vitamin C 9.4%
Calcium 75.6% Iron 281.6%
*Based on a 2000 Calorie diet