Wild Mushroom Bread

• 1 package of dry yeast (1/4-ounce)
• 2 cups warm milk (100 to 115 degrees)
• 2 tablespoons sugar
• 1/4 cup melted butter
• 1 tablespoon salt
• 5 cups flour plus flour for kneading
• 4 ounces dried mushrooms, ground to a fine dust

1. Preheat oven to 400 degrees.
2. In a bowl combine 5 cups of flour, mushroom dust, and set aside.
3. Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved.
4. Allow the yeast to proof for 5 minutes.
5. In another bowl place remaining milk, butter, and salt.
6. Stir in flour mixture, 1 cup at a time, using a wooden spoon.
7. After the 3rd cup, add yeast mixture.
8. Continue stirring in the remaining flour until the mixture is rather firm.
9. Place the dough on a floured surface and knead for 5 minutes, then place in an oiled bowl, and coat the dough completely with oil.
10. Allow to proof for 1 1/2 hours or until it doubles in size.
11. Deflate the dough by punching it down 2 to 3 times, and knead for about 4 to 5 minutes.
12. Divide the dough into two equal parts and shape into round loaves.
13. Place on a well buttered sheet tray, about 8 inches apart.
14. Using a sharp knife, make 2 to 3 slits in the top of the dough.
15. Cover with a light towel and let rise again until doubled in size.
16. Bake for 35 to 40 minutes or until a hollow sound is heard when it is tapped on the bottom.

yeast, warm milk, sugar, butter, salt, flour plus flour, mushrooms

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-bread-recipe.html (may not work)