“What do you think about me incorporating sauteed mushrooms into a bread?” I asked my daughter today. “I don’t know,” was her reply. Sighs, she was a lot of help with that, am I right?
I’d asked my daughter that question because of three things.
- I had portobello mushrooms in the refrigerator that needed to be used within the next few days, or they’d go bad. I don’t particularly appreciate wasting.
- While looking up videos on home milling, a video popped up in my recommended feed. The Youtuber made breadlogs filled with tomato sauce, pepperoni, and cheese.
- This caused me to open up my book, The Essential Home-Ground Flour, by Sue Becker, and locate the cinnamon roll recipe.
Instead of following a recipe from that book, I decided to experiment. I was almost out of my Hard Red Wheat berries. I had a cupful of that left. I also decided to add Einkorn, and as an afterthought, I pulled my jar of soft wheat berries to turn it into a trio of multi-grains.
My MockMill Professional 200 Grain Mill made quick work of the three cups of grains, and less than two minutes later, I added my flour, salt, yeast, eggs, oat milk, and butter (but I did not add in that order) to the freshly milled flour. I mixed everything in my Ankarsrum 6230 mixer. I love that mixer, and let it knead the dough for eight minutes. The first rise was an hour. Near the end of that hour, I sauteed my mushrooms and added yellow onion, green onion, butternut squash, and tomatoes to the skillet. I cooked until soft. Guess what? The butternut squash and tomatoes came from my garden!
I was thrilled to see that the dough had risen a lot. I punched down the dough and rolled it into a sheet. I then added the sauteed veggie mixture and cheddar cheese over the spread and moved it into a log, sealing the ends. I then placed it in one of my small Pullman Loaf pans. I know I should have let the mixture cool before doing this since the heat caused it to penetrate the dough in certain spots; however, I was too impatient and decided to continue.
Since I had a small amount of dough left over, I made them into dinner rolls after creating that log. The second rise was 30 minutes. Once finished, I placed the loaf in the preheated oven (400 F) for 25 minutes.
The dinner rolls grew a lot and turned into these delightful baked rolls.
And look at my Cheesy Mushroom and Butternut Squash Bread!
Results? This loaf tasted terrific! The only thing I would do differently is to allow the sauteed veggies to cool before spreading them onto the loaf. However, this made a delicious, moist, and flavorful loaf of bread, and I will be making this again soon. I already have ideas for creating different varieties, and since this loaf is small, I don’t think I’ll be freezing any of this since it most likely will be gone within a few days.