Mushroom and Leek Bread is a bread recipe partially made in the bread machine. The recipe is partially prepared in a bread machine. The vegetables (mushrooms and leeks) are slightly cooked and added to the flour mixture in the baking pan. An original way and best way for all the flavors to macerate and deliver an earthy aroma that is appetizing.
Let’s learn a bit about the 2 ingredients that makes this Mushroom and Leek Bread recipe a must addition in your cooking adventures. Mushrooms are fungi but we consider them as vegetables because they have been categorized as such for dietary recommendations. Mushrooms “provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. They are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.” (http://www.mushroominfo.com/benefits/)
“Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates2. B vitamins also play an important role in the nervous system. They are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients that are typically found in animal foods or grains.” (http://www.mushroominfo.com/benefits/)
Leeks are commonly used as vegetables in many parts of Europe, America, and Asia. They contain many antioxidants, minerals and vitamins that have proven many health benefits. They are low in calories and provide a good amount of soluble and insoluble fiber.
It is no wonder that when mushroom and leeks are mixed together with whole wheat flour and all-purpose flour, the mixture because a passionate hearty affair. Adding veggies to your bread recipe is always a good idea because you get an additional dose of nutrients.
Mushroom and Leek Bread recipe is simple to make. I mostly make bread using my bread machine because it is easy and I don’t have to work the dough – the machine does it all for me. That may sound a bit lazy, but why else would this type of small kitchen appliance be created? For people like me! LOL…
To make the recipe, you first have to cook the mushrooms and leeks in butter and spiced with thyme. Once the mixture is slightly cooked, it is placed in the baking pan of the bread machine with the remaining ingredients. Simple and easy!
You can choose any mushroom you prefer. I usually make mine with Portobella mushrooms because of availability and price. Fancy mushroom can be very pricy whereas Portobello and White Mushrooms also called Button Mushrooms are mostly available in supermarkets, cheaper and usually on sale.
Bake your Mushroom and Leek Bread today and enjoy it anyway you want.
Recipe is from Donna Washburn and Heather Butt – 250 Best Canadian Bread Machine.
How to make Mushroom and Leek Bread in your bread machine
- 2 tablespoon butter
- 2 cups sliced mushrooms Portobello preferred
- 3/4 cup sliced leeks
- 1 1/2 teaspoon dried thyme
- 1 1/3 cups water
- 1 1/2 teaspoon salt
- 2 tablespoon liquid honey
- 1 1/4 cups whole wheat flour
- 3 cups all-purpose flour or bread flour
- 1 teaspoon bread machine yeast
- In a saucepan, heat butter over medium-high heat. Add mushrooms, leeks and thyme; saute just until tender. Immediately place in baking pan.
- Measure remaining ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber.
- Select Basic Cycle.
Recipe is from Donna Washburn and Heather Butt - 250 Best Canadian Bread Machine.
Let cool before slicing