We’re baking with the kids this weekend! Delicious, nutritious Mushroom Bread https://bit.ly/2PZ1bSo – it’s so easy to make, and the kids can get their hands wonderfully gooey mixing it all up! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas


Mushroom Bread



½ onion, finely chopped

3tbsp butter

250g mushrooms, wiped clean and finely chopped

185ml milk

1tbsp fresh sage, finely chopped or 1tsp dried sage

7,5ml salt

15ml sugar

3,5 cups flour

10g instant yeast

1 egg beaten with 1tbsp water for egg wash



1 Preheat oven to 180 °C. Grease a 1,5 litre soufflé dish.

2 Fry the onion in the butter over medium heat until golden. Add the mushrooms and cook the mixture over medium heat, stirring from time to time, until the mushroom liquid is evaporated. Stir in the milk, sage, salt and sugar. Keep lukewarm.

3 Combine 3 cups of flour with the yeast. Add the mushroom mixture and work to a dough. Knead the dough, adding more flour as necessary, until it forms a smooth and slightly sticky dough, about 10 minutes.

4 Form the dough into a ball and place into an oiled bowl, turning the dough to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm place. Leave to rise until doubled in size.

5 Punch down the dough, form it into a ball and place it into the well-greased soufflé dish. Cover the soufflé dish with plastic wrap and let it rise in a warm place until it doubles in size and forms a mushroom-like dome. Brush the dough with egg wash and bake in the middle of the oven until golden brown and cooked through, about 45 minutes. The bread will sound hollow when tapped. Turn the bread out onto a cooling rack and serve still warm with lots of lovely butter.