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
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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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
- Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
- Cheesy Mushroom Calzone from Sneha’s Recipe
- Wild Mushroom Flatbread from A Day in the Life on the Farm
- Mushroom Swiss Bread from Palatable Pastime
- Mixed Mushroom Soft Bread Sticks from Food Lust People Love
- Porcini Swirl Bread from A Messy Kitchen
Mushroom Swiss Bread
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Mushroom Swiss Bread
Mushroom Swiss Bread
Equipment
- Stand mixer with dough hook
- deep dish pie plate
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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That cheesy top sure looks tasty! And buttery mushrooms, yes, yum!
That sounds so totally tasty! Thanks for the great theme.
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.
Oh my goodness….this looks and sounds amazing Sue.
Baked it today and served it with cream of mushroom soup. It is excellent! So tasty and soft! It is impossible to exercise control over how much you eat. 🙂 Just saved the recipe to my favourites.