Mushroom Raisin Bread

  • images/mushroom_raisin_bread.jpg

Makes 1 loaf

  • 4 dried black mushrooms, stems snapped off and discarded
  • 3/4 cup water
  • 1 egg
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon soy sauce
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons active dry yeast
  • 1/3 cup raisins


  1. Grind mushrooms in a coffee or spice grinder until powdery.
  2. Combine ground mushroom with remaining ingredients except raisins in the mixing bowl of a stand mixer. Knead with dough hook attachment for 5 minutes.
  3. Turn dough out into an oiled bowl, cover with a damp cloth and let dough rise for 1 hour in a warm place.
  4. Preheat oven to 350 degrees F. When dough has doubled in size, punch it down, add raisins and give dough a quick knead to redistribute yeast and air bubbles. Fold dough into an oblong shape and place into a greased loaf pan. Cover with a damp cloth and let it rise again for another hour.
  5. Set bread on the middle rack of preheated oven and bake until it sounds hollow when tapped with your fingertips, about 45 minutes.