Mushroom and Cheese Wheat Ring

  • Active Time 30m
  • Total Time 3h 55m

Makes 1 loaf (24 servings)

A creamy mushroom filling is the delightful surprise inside this ring bread, making it substantial enough to take the place of a sandwich. Serve either warm or chilled as an appetizer, or with soup and salad for lunch.

ingredients

  • For Dough:
  • 1 1/2-2 cups all-purpose flour
  • 1 package active dry yeast
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1 cup whole-wheat flour
  • For Filling:
  • 3 cups (8 ounces) chopped fresh mushrooms
  • 1/4 cup sliced green onions
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • One 8-ounce package cream cheese
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed (optional)
  • 1/4 teaspoon pepper
  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon toasted wheat germ or rolled oats

directions

FOR DOUGH: In a large mixing bowl, stir together 1 cup all-purpose flour and yeast; set aside. In a medium saucepan, heat and stir 1 cup water, 2 tablespoons butter or margarine, brown sugar and salt till the mixture is warm (120 -130 degrees F) and the butter is almost melted. Add to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the whole-wheat flour and as much of the remaining all-purpose flour as you can.

Turn the dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till doubled (1-1 1/2 hours).

FOR FILLING: Cook and stir the mushrooms and green onions in 1 tablespoon hot butter or margarine for 3 minutes, or till tender. Drain. Stir in 1 tablespoon all-purpose flour. Add the cream cheese; cook and stir over low heat till melted. Add the basil, if desired, and pepper. Set aside to cool slightly.

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into a 15 x 12-inch rectangle. Spread the filling onto the rectangle, leaving a 1-inch border around the edges. Roll up jelly-roll style beginning with one of the long sides. Pinch to seal the seam. Place, seam-side down, on a greased large baking sheet and form the roll into a ring. Moisten the ends with water; slip one end about 1/2 inch inside the other and pinch to seal. Cover and let rise in a warm place till nearly doubled (45-60 minutes).

Combine the egg white and 1 tablespoon water; brush lightly onto the loaf. Sprinkle the wheat germ or rolled oats on top. Bake in a preheated 375 degrees F oven for 40-45 minutes, or till the bread is golden brown and sounds hollow when tapped. Remove from pan; cool on a rack. Store in the refrigerator.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 485

nutrition information per serving

99 calories; 5g total fat; 14mg cholesterol; 80mg sodium; 11g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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