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.