Mushroom Bread
Elevate your bread-baking game with this irresistible Mushroom Bread recipe, a savory masterpiece that combines fluffy homemade dough with a rich, garlicky mushroom filling. Packed with finely chopped button mushrooms, fresh thyme, and a generous sprinkle of Parmesan cheese, this bread delivers layers of earthy, umami flavors wrapped in a golden, crusty exterior. Perfect for an impressive appetizer, a hearty side dish, or simply enjoyed on its own, this loaf is as versatile as it is delicious. With easy-to-follow instructions and simple ingredients like all-purpose flour, olive oil, and a touch of butter, you'll be crafting bakery-worthy bread right in your own kitchen. Whether you're a seasoned baker or a beginner, this Mushroom Bread recipe is a must-try for anyone who craves comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 3 tablespoons Olive oil
- 2 cups Button mushrooms (finely chopped)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme (chopped)
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (grated)
- 1 item Egg (lightly beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Add the warm water and olive oil. Mix until a rough dough forms.
Transfer the dough onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the mushroom filling. Heat the butter in a skillet over medium heat.
Add the chopped mushrooms and cook for 5–7 minutes until the moisture evaporates.
Stir in the minced garlic, fresh thyme, and black pepper, and cook for another 2 minutes. Remove from heat and allow the filling to cool.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle, about 12x9 inches.
Spread the cooled mushroom filling evenly across the rectangle, leaving a small border around the edges.
Sprinkle grated Parmesan cheese over the mushroom filling.
Roll the dough tightly, starting from the longer side, to form a log. Pinch the seam and ends to seal.
Place the rolled dough seam-side down on a parchment-lined baking tray.
Cover the dough with a towel and let it rise for another 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the top of the rolled dough with the beaten egg for a golden crust.
Bake the mushroom bread for 25–30 minutes, or until golden brown and cooked through.
Allow the bread to cool slightly before slicing and serving.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
