Mint Mushroom

Inspired by my daughter's love for cooked mushrooms and the mint I was growing outside, this ranges from Spiced Dark Cherry Bread to Homemade Baguette. You can make it crispy or softer, depending on your preference.

Yield: 3 loaves

Total Cooking Time: 55mins

Ingredients

• 2 tablespoons (or 2 1/4-ounce packages) active dry yeast

• 1 cups warm water about 110 degrees

• 1/4 cup brown sugar

• 1/2 cup Greek yogurt

• 2 tablespoons lemon infused olive oil

• 2 teaspoons salt

• 1 cup fresh mint cut in dime-sized bits

• 5 1/2 to 6 1/2 cups unbleached flour

• 1/2 bottle Kalamata olives *

• Grilled mushroom. Salted with black pepper and grilled with (or lemon infused oil) lemon juice and bit olive oil)

• 170 g mozzerella

Instructions

1. Prep

   1. Grilled mushroom.

   2. Salted with black pepper and grilled with lemon infused oil

2. Mix

   1. In a large bowl, stir yeast into water to soften.

   2. Add 1/4 cup sugar, 1 container yogurt, 2 tbs lemon infused oil, 2 tsp salt, 1 cup mint leaves, and 2 cups flour. Beat vigorously for two minutes.

   3. Set aside another 3.5 cups:

   4. Test Method 1:

      (Every 1/2 hour at 1/4 cup, knead into smooth, elastic ball, turn to coat the entire dough with oil when placed in bowl. Place in covered bowl till dough doubles in size. This will continue till 3.5 cups is finished)

      Original method:

      Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

   5. Turn dough out onto a floured work surface.

   6. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

   7. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil.

   8. Cover with a tightly woven towel and let rise until doubled, about one hour.

   9. Turn the dough out onto a lightly oiled work surface.

   10. With the heel of your hand, flatten the dough to a 15-inch square.

   11. Mix: Cheese, olives and grilled mushroom

   12. Stuff method 1:

       1. Flatten dough, add stuffing, roll up

       2. Cut into 3 parts

       3. Roll each part into a long loaf

       4. Pinch at seams

   13. Stuff method 2:

       1. Cut into 3 parts

       2. Stuff each part with mix.

       3. Pinch at seams

       4. Roll each part into long loaf

   14. Place into well oiled pan

   15. Sprinkle Polenta over oil.

   16. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

   17. About 10 minutes before baking, preheat oven to 190°c degrees.

   18. Before you put the dough in the oven, cut the top in fancy patterns to impress friends and loved ones. (Cut Y shapes on the dough)

   19. Brush the top of each loaf with olive oil if you want a nice soft and chewy crust.

3. Cook

   1. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.

   2. Immediately remove bread from pans and cool on a rack.

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