Mushroom Bread

Here is another French recipe, so the quantities are again in grams and mLs. So you'll have to get a food scale to make it. The recipe also calls for Alsacienne yeast, which, to the best of my knowledge, can only be found in France or in French-specialty stores. I googled it, and it seems that this can just be replaced by baking powder. I've never done it this way, as we bring the little packets back with us from France each visit. But if you want to try it using baking powder, you would use 11g.

This recipe is for a savoury bread, that is nice served as an appetizer at a party or to accompany soup for dinner (which is what I made it for). I had made it for last year's New Years party, but had never gotten around to posting it. I often get asked for the recipe when I make it, as it's a bit different from recipes from over here.

The other thing is that bread pans in France aren't as wide as they are here. I'm sure though that it would work in a bread pan from here, just be sure not to use one of the extra-wide ones, of you may not have enough batter to fill the pan so that the bread will rise enough.

This tends to go bad quickly because it is so moist, so if possible, keep it in the fridge.



180 g flour
1 package of Alsacienne yeast
3 eggs
100 g grated Emmenthal cheese (I used light Swiss)
1/2 C olive oil
100 mL milk
300 g of mixed mushrooms (I typically mix portabellos and regular white mushrooms)
2 shallots
a handful of fresh chopped parsley (I just put in dried)
a pinch of salt
pepper to taste



1. Preheat the oven to 350 degrees Farenheit.

2. Melt a bit of butter in a pan. Add the chopped mushrooms and cook. Add the shallots and cook with the mushrooms for the last minute of cooking time. Let the mixture cool.

3. Mix together the eggs, oil and milk, then add salt and pepper. Mix in the flour and yeast.

4. Add in the cheese, parsley and mushrooms and stir.

5. Place in a non-stick bread pan. Cook for approximately 50 minutes. Let the cake cool before taking it out of the pan.