MISC

Braided Mushroom Bread


  • Filling:
  • 1/2 pound mushroom, sliced
  • 2 Tbsp onions, chopped
  • 1 Tbsp oil
  • 4 ounces cream cheese
  • 1/2 c fine bread crumbs
  • 1/2 c plain yogurt
  • 1/4 c light sour cream
  • 3 Tbsp parsley
  • 1/2 tsp lemon juice
  • 1/4 tsp caraway seed
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • Saute mushrooms and onion in oil. Add cream cheese;
  • stir until melted. Stir in remaining filling ingredients.
  • Cover and set aside.

  • Dough:
  • 4-5 c all purpose flour
  • 3 Tbsp non-fat dry milk
  • 1 1/2 tsp sugar
  • 1 1/2 tsp salt
  • 1 pkg active dry yeast
  • 1 1/4 c warm water
  • 2 Tbsp oil
  • 1 egg, room temperature
  • 1 egg white
  • 1 Tbsp water
  • Combine 2 cups flour, dry milk, sugar, salt and dry yeast in a mixing bowl.
  • Add water, oil and egg. Beat 2 minutes on medium speed.
  • Stir in 1 1/2 -2 c additional flour to make a soft dough.
  • Knead on a lightly floured surface until dough is smooth and elastic about 8 minutes.
  • Place dough in a a greased bowl, turning greased side of dough up.
  • Cover; let rise until doubled in size, about 1 hour.
  • Punch down; let rest 5 minutes.
  • For two smaller braids, divide dough in half.
  • Roll dough pieces into 9 x 11 inch rectangles. Spread filling on dough; cut the rectangles. Spread filling on dough; cut rectangle in 3 strips length wise.
  • Roll up each strips starting on long side. Pinch to seal seam.
  • Place stripes on greased baking sheet; seam side down.
  • Braid; tuck and pinch ends well. Cover braid;
  • let rise until doubled.
  • Slightly beat egg white and water; brush braid.
  • Spinkle with sesame seeds.
  • Bake at 350 degrees for 30 minutes. Remove from pan; cook on rack.
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