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.