The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.\u2014Greg Hageli, Elmhurst, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":1622005,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,305487,304430,306171,304515,303966,304988,304408,304368,306848,305669,307688,304558,324623,304243,304150,304468,307614,305031],"categories-v2":[308500,310461,309438,310897,310890,308988,308481,310796,308830,312036,308880,308495,308935,308813,308745,309603,310938,310663,308910,309177,309586,309434,308875,310591,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Mushroom Bread","post_link":"\/recipes\/mushroom-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps89509_TH153340B09_24_4b.jpg"},{"post_title":"Mushroom Cheese 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Nothing can compare to the heavenly aroma while it bakes.—Greg Hageli, Elmhurst, Illinois","recipeIngredient":["1\/4 cup butter, cubed","1 pound fresh mushrooms, chopped","1 medium onion, finely chopped","3 tablespoons soy sauce","2 packages (1\/4 ounce each) active dry yeast","1 cup warm water (110° to 115°)","2 tablespoons plain yogurt","2 tablespoons honey","1 teaspoon salt","4-3\/4 to 5-1\/4 cups all-purpose flour"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature."},{"@type":"HowToStep","text":"In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1\/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)."},{"@type":"HowToStep","text":"Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour."},{"@type":"HowToStep","text":"Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown."}],"recipeYield":"2 loaves (16 slices each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 92 calories","fatContent":"2g fat (1g saturated fat)","cholesterolContent":"4mg cholesterol","sodiumContent":"172mg sodium","carbohydrateContent":"16g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ZachWeidner"},"reviewBody":"This was my first attempt at any kind of bread. After I've been learning how to make bagels for a few weeks, and had some mushrooms that needed to be used, I was thrilled to find this recipe to try! I took some liberties. First, I had more than a pound of mushrooms so I scaled up the recipe to match. Second, I added a chopped garlic clove, some ginger paste, and chopped Thai basil to the mushroom mixture to keep in the interest of using what I had. Third and the biggest change, I used whole wheat flour as well as all purpose, about half and half. Fourth, for the second proof I covered and refrigerated the dough overnight. It turned out awesome! I can't speak for following the recipe exactly (I've never been one to follow directions...), but it was very easy overall. The hardest part was working the dough at the beginning - what a workout! It didn't help that the bowl I used to mix the dough was only just big enough to hold it - I ended up finding a bigger bowl for the first proof. The dough had a very distinctive pizza crust smell through proofing and the start of baking, though I would say the end product doesn't make me think of pizza dough quite as much. Mine is a bit softer than I expected after cooling, but has a nice crust to it. Perfect for toasting and DELICIOUS, especially with some butter. Once it is done baking, I would recommend turning the loaves out of their pans after a few minutes of cooling to avoid a soggy bottom. Thanks for sharing! I will definitely keep this recipe in my back pocket for all kinds of events and gatherings, once we are able to gather again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"46894","romance_copy_dek":"The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. 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After I've been learning how to make bagels for a few weeks, and had some mushrooms that needed to be used, I was thrilled to find this recipe to try!\n\nI took some liberties. First, I had more than a pound of mushrooms so I scaled up the recipe to match. Second, I added a chopped garlic clove, some ginger paste, and chopped Thai basil to the mushroom mixture to keep in the interest of using what I had. Third and the biggest change, I used whole wheat flour as well as all purpose, about half and half. Fourth, for the second proof I covered and refrigerated the dough overnight.\n\nIt turned out awesome! I can't speak for following the recipe exactly (I've never been one to follow directions...), but it was very easy overall. The hardest part was working the dough at the beginning - what a workout! It didn't help that the bowl I used to mix the dough was only just big enough to hold it - I ended up finding a bigger bowl for the first proof.\n\nThe dough had a very distinctive pizza crust smell through proofing and the start of baking, though I would say the end product doesn't make me think of pizza dough quite as much. Mine is a bit softer than I expected after cooling, but has a nice crust to it. Perfect for toasting and DELICIOUS, especially with some butter. \n\nOnce it is done baking, I would recommend turning the loaves out of their pans after a few minutes of cooling to avoid a soggy bottom.\n\nThanks for sharing! I will definitely keep this recipe in my back pocket for all kinds of events and gatherings, once we are able to gather again.","CommentId":1,"DateRated":"06\/17\/2020 19:03","GUID":"075f76e7596545328dde167bf1580bb8","MemberId":9831423,"Rating":5,"ScreenName":"Zach","SubmittedDate":"06\/17\/2020 19:03"},{"Comment":"","CommentId":2,"DateRated":"04\/09\/2012 10:24","GUID":"fd4c2256a6414902a12e2b8a36831ec0","MemberId":5746064,"Rating":5,"ScreenName":"MidLifeWife","SubmittedDate":"04\/09\/2012 10:24"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50836,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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