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Crusty Mushroom Loaves Recipe
|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|
Serving size: Complete recipe
Calories 4463 Calories from Fat 660
% Daily Value*
Total Fat 75 g115.9%
Saturated Fat 40.4 g202.2%
Trans Fat 0 g
Cholesterol 173.2 mg
Sodium 8156.9 mg339.9%
Total Carbohydrates 799 g266.5%
Dietary Fiber 35 g140%
Sugars 51.6 g
Protein 135 g270.7%
Vitamin A 34.7% Vitamin C 9.4%
Calcium 75.6% Iron 281.6%
*Based on a 2000 Calorie diet
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.