Ingredients
1/4 cup butter, cubed1 pound fresh mushrooms, chopped1 medium onion, finely chopped3 tablespoons soy sauce2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)2 tablespoons plain yogurt2 tablespoons honey1 teaspoon salt4-3/4 to 5-1/4 cups all-purpose flour
Preparation
In a large skillet, melt butter. Add mushrooms and onion; saute until tender. Add soy sauce; cook and stir 2 minutes longer. Cool to room temperature.
In a large bowl, dissolve yeast in warm water. Add the yogurt, honey, salt, mushroom mixture and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 20-25 minutes or until golden brown.
