Mushroom Gratin Bread
While referring to Nao's recipe, I tried my hand at making this in my own way. This is my favorite gratin bread. I use a bread maker, and am so happy that it can knead. It turned out really good, so I decided to upload it this time.
Please use your favorite bread dough.
Please make the sauce a bit thick and rich. You're going to have a hard time in wrapping it in the dough if it is too soft.... When wrapping it in the dough, please make sure the rolls don't touch the others around it. The dough won't come apart, and the filling might come out. It is convenient to divide the filling up exactly among the number of bread dough pieces. You can extra dough, so please try making it by adding in your favorite fillings. Recipe by Maimama
Mushroom Gratin Bread
While referring to Nao's recipe, I tried my hand at making this in my own way. This is my favorite gratin bread. I use a bread maker, and am so happy that it can knead. It turned out really good, so I decided to upload it this time.
Please use your favorite bread dough.
Please make the sauce a bit thick and rich. You're going to have a hard time in wrapping it in the dough if it is too soft.... When wrapping it in the dough, please make sure the rolls don't touch the others around it. The dough won't come apart, and the filling might come out. It is convenient to divide the filling up exactly among the number of bread dough pieces. You can extra dough, so please try making it by adding in your favorite fillings. Recipe by Maimama
Cooking Instructions
- 1
Place the yeast →flour→ salt→ sugar→ butter→ egg→ milk→ and salt into the pan in that order, set it to the bread dough making course, and switch it on. Please add the ingredients in according to your bread maker.
- 2
Slice the onions and shiitake mushrooms. Cut the shimeji mushrooms so that they are the same size as the shiitake mushrooms.
- 3
Coat a frying pan with oil and sauté the onions. After they have softened, add in the mushrooms and sauté until they soften.
- 4
Melt the butter in a different pan, turn off the heat momentarily, add in the flour and mix until the flouriness disappears. Add in the milk and mix until the balls disappear over a medium heat. Turn off the heat once it has thickened and season with salt, pepper, and consommé. Flavor it strongly.
- 5
Add the mushrooms from step 3 to step 4, mix together, place into a container and let cool. It will thicken after cooling, so it will be easy to wrap in the dough.
- 6
Once the dough is done, deflate the dough, divide into 10-12 equal portions, and roll into balls. Let rest for 15-20 minutes. ＊Rolling them into balls - Please roll them gently so as to plump up the surface.
- 7
Roll out the dough with a rolling pin, take an approximate amount of the ingredients from step 5, and wrap it in the dough. Line a pan with parchment paper, and then place them up on top of that. You will be letting them rise for 30-40 minutes for the second time, so please make sure there is space in between each one.
- 8
Start heating up the oven just a bit before the second rise has ended. Preheat to 180-200℃. After it has finished rising, cut a notch into the top with scissors so that you can see the contents a bit. Top with powdered cheese or meltable cheese if you like.
- 9
Place into the oven and bake for 10-15 minutes.
- 10
One step 9 has turned a light golden brown color, take it out of the oven, and it's done.
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