Ingredients: Makes 1 large  loaf,Total Time 2 1/2 hrs

-3 1/4
Cups All purpose Flour
- 1 oz  Dried Porcini Mushrooms
- 8 ounces of fresh mushrooms
-1 1/4  Cups Mushroom  Water
-1 1/4  teaspoons Dry Active Yeast
-1  teaspoons Salt
-1 to 2 Tablespoons Olive oil


Place dired mushrooms in 2 1/2 cups of boiling wate for 5 minutes. Reserve 1 1/4 CUps of this mushroom water for the dough.
Sautee the fresh mushroomsand the rehyrated procini's in about 1 tablespoon of olive oil.
Place all of the dry  ingredients and the mushroom water in  your Bread Machine and set for "DOUGH ONLY". After the  machine signals to add  the "fruit" to the dough add your cooled "mushrooms" instead. My bread machine will knead the dough and complete the first rising in 1 1/2 hours.  Once the dough has completed the first rising remove it from the bread machine and form a round loaf .  Place on floured parchment paper  and allow it to rise for around 1/2 hour or until the dough almost double in size. After rthe second rising has completed place in a pre heated 450 degree oven for around 20 minutes or until light golden brown. or sounds hollow when you knock on it. Total Time 2 1/2 hrs
Presenting "The Bread Show"
The Show Archive
Porcini Bread
"Porcini  Bread" aired on 3/07/2001
Click on the archive below to see the  step-by-step  precess to making this bread
"Porcini Mushroom Bread  is made by reconstituting  dried procini mushrooms. The remaining water used to rehydrate the musrooms is used in the dough . This gives this bread it's wonderful mushroom flavor and color.
Special Note: I used "Phillips Farms" brand of Dried wild Porcini mushrooms and they were very  good.
Show Schedules    Tools     Recipes/Archives     Ingredients     Photo Gallery     Back to Main
Click here for info. about Recipes, Schedules and more...