1 pk Dry yeast; (1/4 ounce)
2 c Warm milk (100-115 degrees)
2 tb Sugar
1/4 c Melted butter
1 tb Salt
5 c Flour plus flour for
-kneading
4 oz Dried mushrooms,; ground to
-a fine
Dust
Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom
dust, and set aside. Add yeast to 1/2 cup of the warm milk along with 2
tablespoons of sugar, stir well until the yeast is completely dissolved.
Allow the yeast to proof for 5 minutes. In another bowl place remaining
milk, butter, and salt. Stir in flour mixture, 1 cup at a time, using a
wooden spoon. After the 3rd cup, add yeast mixture. Continue stirring in
the remaining flour until the mixture is rather firm. Place the dough on a
floured surface and knead for 5 minutes, then place in an oiled bowl, and
coat the dough completely with oil. Allow to proof for 1 1/2 hours or until
it doubles in size.
Deflate the dough by punching it down 2 to 3 times, and knead for about 4-
5 minutes. Divide the dough into two equal parts and shape into round
loaves. Place on a well buttered sheet tray, about 8 inches apart. Using a
sharp knife, make 2 to 3 slits in the top of the dough. Cover with a light
towel and let rise again until doubled in size. Bake for 35- 40 minutes or
until a hollow sound is heard when it is tapped on the bottom.
Yield: 1 loaf
Yields
1 Servings