Mushroom Onion Bread Recipe
Ingredients
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Skim milk | 2 Cup (32 tbs) | |
| Honey | 2 Teaspoon | |
| Oil | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Dry yeast | 2 Teaspoon | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Egg whites | 2 | |
| Wheat germ | 1⁄2 Cup (8 tbs) | |
| Unbleached flour | 5 Cup (80 tbs) | |
| Whole wheat flour | 3 Cup (48 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4607 Calories from Fat 267
% Daily Value*
Total Fat 31 g48.2%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 9.3 mg3.1%
Sodium 2984.6 mg124.4%
Total Carbohydrates 887 g295.7%
Dietary Fiber 79.5 g318.1%
Sugars 46.8 g
Protein 208 g416.1%
Vitamin A 1.5% Vitamin C 31.4%
Calcium 92% Iron 295.6%
*Based on a 2000 Calorie diet
Directions
2. Heat milk; stir in honey, oil, salt, and pepper. Cool to lukewarm.
3. Sprinkle yeast over warm water. Add milk mixture, egg whites, wheat germ, and 2 cups unbleached flour. Add sauteed mushrooms and onions. Beat until smooth. Stir in enough flour to make a stiff dough. Knead on a floured surface until smooth and elastic, 10 minutes. Cover; let rise until double in bulk.
4. Punch down. Divide into 3 parts and shape into loaves. Cover and let rise in nonstick loaf pans until double in bulk.
5. Bake at 400° for 40 minutes. Cool on racks before slicing.
Chef
