Roasted Mushroom Cheddar Bread

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Since we want to make produce more kid-friendly, I thought I would go to the source – KIDS – to get some recipe ideas. Out of quite an impressive list of ideas, I bring to you Mushroom Cheddar Bread.

Many people think yeast breads are difficult to make but they are very easy, my friends. They sound all science-y and scary but you’ve got this. I promise. I learned how to make pizza dough around 9 years old. If a 9 year old can learn it, I bet you all got this.

So, back to the kids’ ideas. Since this week’s produce is the mushroom, I stressed mushroom recipe ideas that were kid friendly, forgetting for one ridiculous moment that my kids are odd ducks. I rescued y’all. Seriously…just go check out this small glimpse on Facebook. For real though! Chocolate Mushroom Cannoli?!

*whispers* They be crazy.

However, cheddar mushroom bread was also on one of their lists and they “not be so crazy” on this one. This bread is heavenly. And easy. With just a few ingredients. You’ll quite possibly never want to buy bread again.

If you’ve been around a while you might think this looks oddly like my pizza dough recipe. My secret? It basically is. I love to take a recipe and make small changes. The secret to good cooking isn’t to always reinvent the wheel but find easy ways to change it up.

I’m seriously going to be making my pizza crust with this recipe someday and bread bowls for cream of mushroom soup! I mean, cheddar and roasted mushrooms! Hello! Doesn’t it sound all fancy pants? But easy. I do adore fanciness that’s easy.

Roasted Mushroom Cheddar Bread

Print Recipe

• Author: Heather L McCurdy
• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Total Time: 1 hours 15 minutes
• Yield: 6 mini loaves/12 servings 1x

Ingredients

Scale 1x2x3x

• 2 TBS. active dry yeast
• 2 & 1/4 cups warm water
• 1 TBS. sugar
• 1/2 tsp. salt
• 6 cups flour
• 1 cup finely chopped mushrooms
• 4 oz. shredded cheddar (use your favorite)
• 1 TBS. oil

Instructions

1. Preheat oven to 400°F.

Roasted Mushrooms:

1. Using 1 tablespoon oil, grease cookie sheet.
2. Spread mushrooms out on it and stir to lightly grease them.
3. Roast for 10 minutes, stirring once halfway through.

Dough:

1. Mix yeast, sugar, and warm water in mixing bowl.
2. Let set 5 minutes or until it has a nice bubbly look to the top.
3. Mix in 1 cup of flour and the salt.
4. Add flour 1 cup at a time until you have added 6 cups total.
5. Once all the flour is mixed in, add the shredded cheddar and roasted mushrooms.
6. Set your mixer to speed 2 and let it knead the dough for 3 minutes or by hand until it is nice and elastic. Add a little flour as need be so your hands don’t stick.
7. Lightly oil your hands and put the dough in a greased bowl, turning once so the top of dough is greased.
8. Dough will be slightly sticky.
9. Cover dough with a paper towel or light weight towel and set in a warm place until dough doubles – 45 minutes to 1 hour. If you have a proofing drawer it may take less time.
10. Coat hands in oil, punch down dough and divide into 6 equal pieces.
11. Oil a pan or use a baking stone without oil.
12. Put on baking sheet with a few inches in between as they will puff up quite a bit.
13. Bake at 400 until top is golden brown and surface pops back up immediately if you poke it (15-20 minutes).

Pizza crust, bread bowls, or dinner rolls…how would you serve this recipe?

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