Mushroom Swiss Bread

Mushroom Swiss Bread is a type of yeast bread, with Swiss cheese and mushrooms throughout the dough, deliciously moist and full of flavor.
Mushroom Swiss Bread

Mushroom Swiss Bread

By Sue Lau | Palatable Pastime

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Mushroom Swiss Bread is my recipe of the day with the blogging group Bread Bakers. We group together monthly to post various breads on a given topic. This month we are sharing breads with mushrooms.

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Mushroom Swiss Bread

I am hosting this month, so suggested we make mushroom breads. For the most part because I don’t recall ever having made one. And it sounded delicious!

I  added cheese  to build out  the flavor, as I like doing with cheesy breads. And then I worked in the mushrooms. Those needed to be cooked since mushrooms weep water. And we don’t want the liquid ratios to be  off. I cooked them in the butter so that was added all together.

The result is as delicious as I imagined. Moist and very cheesy. It does remind me of the Asiago  bread, except with more.

Below are all the group’s recipes,  so there are plenty to choose from. If you are a Hobbitlike mushroom lover like myself, I imagine  you will try them all. It is the way.

Bread Bakers

Breads with Mushrooms

Bread Bakers

Mushroom Swiss Bread

Mushroom Swiss Bread

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Mushroom Swiss Bread

Mushroom Swiss Bread

Sue Lau
!click stars to rate this recipe!
5 from 10 votes
Prep Time 15 minutes
Cook Time 45 minutes
Proof time 1 hour 30 minutes
Course Bread
Cuisine American
Servings 8
Calories 192 kcal


  • Stand mixer with dough hook
  • deep dish pie plate


  • 8 ounces white mushrooms trimmed and sliced
  • 4 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 3-1/4 cups bread flour
  • 1 tablespoon granulated sugar
  • 1/4 ounce package fast rising yeast
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried marjoram
  • 1-1/4 cups warm water 110F
  • 1 teaspoon mushroom base
  • 6 ounces Swiss cheese grated


  • Saute mushrooms in butter until lightly browned and set aside.
  • Stir mushroom base into water to create a mushroom broth.
  • In a stand mixer fitted with a dough hook, mix bread flour, salt, sugar, yeast, garlic powder and marjoram.
  • Add water and mix dough for about five minutes.
  • Add the mushrooms and cheese to the dough and work it in.
  • Place dough in an oiled stainless bowl and cover lightly with plastic.
  • Proof in an enclosed space at about 110F for about an hour or until doubled.
  • Preheat oven to 350F.
  • Punch down dough and form into a smooth boule.
  • Place risen dough into a well greased deep dish pie plate and allow to rise again.
  • Sprinkle a small amount of cheese on top of dough if you have any left, otherwise don't worry about it.
  • Cut a slit in the top of dough if you like.
  • Bake for 45 minutes or until browned and hollow sounding when tapped.


From the kitchen of


Calories: 192kcalCarbohydrates: 12gProtein: 9gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 321mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 353IUVitamin C: 1mgCalcium: 195mgIron: 0.3mg
Keyword Mushroom bread, Swiss Cheese Bread, Yeast Bread
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Mushroom Swiss Bread

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4 responses

  1. Your mushroom Swiss bread looks wonderful, Sue, and I’ll bet it’s fabulous toasted as well! I’d love it for breakfast with a fried egg on top.

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