Porcini Swirl Bread #BreadBakers

For April’s Bread Bakers bake, our theme was mushrooms.  It did not essentially must be mushroom-centric, simply mushrooms that had been hooked up to the dough or batter because it baked.  I am undecided if my first try counted, because it was double baked and the mushrooms had been baked within the second time.  And we like mushrooms, we actually do, nevertheless it took two tries for me to discover a good mushroomy bread for this month’s theme!

So my first concept was to make a mushroom cheese loaf, with mushrooms and cheese and numerous spices and butter baked right into a cross-hatch sliced entire loaf for a celebration worthy appetizer loaf.  It was very fairly and smelled great.  However we determined it will have been higher as pizza or served with a dipping sauce of some type.  Because it was only a “meh” for our household, I thought-about different choices for together with mushrooms in bread and determined to include mushroom “flour”, which is simply powdered dried mushrooms, right into a swirl sort bread.  This bread was attention-grabbing to me as a result of it used the scalded flour technique.  It’s akin to a tangzhong and supplies comparable boosts to the softness of a loaf, however a faster technique.

Porcini Swirl Sandwich Bread
makes 1 loaf

Scalded flour starter:
2 tbsp all objective flour
4 tbsp sizzling boiling water

Dough:
390g (3 cups) all-purpose flour/plain flour
1½ tsp instantaneous yeast
21g (5 tsp) sugar
½-¾ tsp salt (7-8g)
125ml (½ cup) heat milk
1 massive egg, overwhelmed
42g (3 tbsp) comfortable butter
all of the scalded flour combination
Egg wash (elective)
1 heaping tbsp (~7g) porcini powder (grind dried porcinis or comparable in a spice grinder to powder)
1-2 tsp Pero or instantaneous espresso (much less for espresso)
2 tsp softened butter

To begin, combine collectively the two tbsp flour and boiling water in a small bowl till easy.  Put aside.

For the dough:

In a stand mixer, mix the flour and instantaneous yeast.  Add within the sugar, salt, milk, egg, butter, and scalded flour combination.

Knead on low/medium pace till a easy dough is achieved.  Divide the dough in half and canopy one portion.  Return the opposite half to the mixer and knead within the mushroom powder, Pero or instantaneous espresso, and a couple of tsp softened butter till absolutely integrated and easy once more.  Cowl the 2 items, preserving separate, and let rise till doubled.

 Roll out the plain dough into an extended rectangle that’s 8 inches broad and about 18 inches lengthy.  Roll out the mushroom portion into an analogous rectangle and stack that on prime and match edges.  Roll up jelly roll type from a brief finish and pinch to seal the sting.  

Grease an 8×4″ loaf pan effectively with butter and place the roll seam facet down.  Cowl and let rise for about an hour till effectively risen.  Brush with egg wash and rating very calmly with a pointy knife if desired.  (If you don’t want to use an egg wash, brush the loaf with melted butter instantly after eradicating from oven on the finish of the bake time.)

Bake in a preheated 355ºF oven for 35-40 minutes till golden and achieved.  Let stand for 10 minutes earlier than eradicating from pan to complete cooling on a rack.

You’ll want to take a look at the remainder of our bakers’ mushroom selections!

Oh,and simply to point out that the mushroom cheese loaf was certainly spectacular, regardless that it was not for us, listed here are a pair footage of how that turned out!