 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 32 |
|
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.Greg Hageli, Elmhurst, Illinois Ingredients:
1/4 cup butter, cubed |
1 pound fresh mushrooms, chopped |
1 medium onion, finely chopped |
3 tablespoons soy sauce |
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
2 tablespoons plain yogurt |
2 tablespoons honey |
1 teaspoon salt |
4-3/4 to 5-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature.
2. In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Divide dough in half; shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown. Yield: 2 loaves (16 slices each).
|
|