Honey Mushroom Bread and Breadsticks

I started my Fungi Friday hunt in nice weather. When I reached the woodland, the thunder became so loud, like an angry world, and the lightning flashed brightly. I had to hide under the trees and then decided to dash home, soaked and wet, but I tried. So, I thought I could not pitch in a post to Hive account@fungifriday by Hive account@ewkaw and to all my fungi friends here.

At home, I felt lucky that I had found another bag of honey mushrooms from last year's harvest. My heart skipped a bit with excitement, knowing that I had something I could work with.

First, I weighed some mushrooms; I needed at least 50 grams to replace 50 grams of bread flour in my usual bread recipe.

I heated the mushrooms in the oven at a low temperature to regain their crispiness.

Then blitzed them to make the flour.

I melted the 40 grams butter and 1 tablespoon sugar by pouring 150 ml of hot water,

then add 150 ml of milk and then the 1 egg.

Then I added a packet of yeast, beat the mixture well, and set it aside to wait until it became bubbly, which means the yeast is active.

Next, I added 600 grams of bread flour and 50 grams of mushroom flour.

mixed them roughly,

then add the 15 grams of salt, 1/2 tablespoon baking powder,

and 3 tablespoons olive oil.

I set the mixture aside without mixing for 15 minutes. This little technique has been helpful, especially for buns, etc. It helps gluten form better, as oil and salt, when mixed too soon, seem to affect bread structure.

then kneaded it until the dough formed.

I covered the dough with a wet cloth and waited 45 minutes until it doubled in size.

Once it had doubled, I shaped it. I had forgotten that honey mushrooms are a little slimy, which made the dough a bit sticky and too pliable. Due to its texture, I was confused about what to make.

I thought it was probably best to just have a loaf

or something swirly and add some spices

or bun.

But I wanted a breadstick, so I persisted.

It was tricky to shape as it had lost its firmness, but I was confident it would be okay.

I placed the dough in the tray as I was shaping it, which made it easier. I brushed it with egg

I sprinkled it with herbs. Then I put them in the oven at mark 7 for 20 minutes.

I was impressed; it came out well and very delicious.

I made a lovely creamy aioli dip, and it paired really well.

So here it is, a delightful snack with a taste of wild mushrooms for Fungi Friday night! I made a cream cheese, olive oil, and herb dip.

Delicious!

This one is super long!

Some funny shapes! Crispy outside but some softness inside, with the wild mushroom aroma and earthy savory richness of the honey mushroom.

I made too much so it will be shared with neighbours.

Oops, I almost forgot! I wasn’t lucky in the forest today but have mushroom bread to share! I can't identify it, but it definitely grew in the oven! :)

Happy Fungi Friday, everyone.

Mariah 😊💗