Mushroom Bread

• 1/4 cup margarine
• 1/2 cup mushroom, finely chopped
• 1 cup onion, finely chopped
• 2 cups milk
• 3 tablespoons molasses
• 4 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup water, warm
• 2 (1/4 ounce) packages active dry yeast
• 1 egg
• 1 cup wheat germ
• 8 cups all-purpose flour, sifted

1. Melt 2 tbsp of the margarine in a saucepan.
2. Add mushrooms and onions and saute until liquid has evaporated; let cool.
3. In another saucepan, scald milk.
4. Stir in molasses, salt, and pepper, and cool until lukewarm.
5. Measure warm water in large warm bowl and sprinkle in yeast. Stir until dissolved.
6. Add lukewarm milk mixture, mushroom mixture, egg, wheatgerm, and 2 cups flour.
7. Beat until smooth.
8. Stir in enough flour to make a stiff dough. Turn out onto floured board, knead until smooth and elastic.
9. Place in a greased bowl, turning to grease top.
10. Cover, let rise in a warm place until doubled in bulk, about 1 hour.
11. Divide dough in half abd form into two loaves.
12. Place in 2 greased 9"x5" loaf pans.
13. Cover, let rise in pans, until doubled in bulk (about 1 hour).
14. Bake at 400 degrees F for about 45 minutes. Remove from pans and let cool before serving.

margarine, mushroom, onion, milk, molasses, salt, pepper, water, active dry yeast, egg, germ, flour

Taken from www.food.com/recipe/mushroom-bread-151801 (may not work)