Crusty Mushroom Loaves Recipe
Ingredients
| 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 | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| 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) | |
| Egg white | 1 | |
| Water | 1 Tablespoon | |
| Grated parmesan cheese | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4560 Calories from Fat 659
% Daily Value*
Total Fat 75 g115.8%
Saturated Fat 40.4 g202.2%
Trans Fat 0 g
Cholesterol 173.2 mg57.7%
Sodium 8479.9 mg353.3%
Total Carbohydrates 801 g267.1%
Dietary Fiber 35 g140%
Sugars 53 g
Protein 156 g311.4%
Vitamin A 34.7% Vitamin C 9.4%
Calcium 77.2% Iron 281.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
