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.