by Heather Schmitt-Gonzalez / Wednesday, October 24, 2012
Bloomin' Mushroom & Swiss Sourdough Loaf
Have you seen this bread "around"? Because I have. I've been eyeing it from afar for quite some time now. Or some variation of it. The first time I caught a glimpse of it was at Cathy's place. Her loaves were inspired by these loaves. After wiping the drool from my chin I swore I'd be making some. Like immediately. I didn't. And then I noticed this bad boy. And this one. Finally I decided I'd had enough of the eating with my eyes. It was time to eat it with my mouth.
Lea Ann made a loaf recently and posted it the other day. At the same time I was looking at my "lost" World Bread Day post just hangin' around in draft. So, while I have no idea why I waited so long to make this the first time around, I know that I will not be waiting long to make it again. I'm definitely going to be trying a Bacon, Cheddar, and Ranch version. Can't get the thought of it out of my head. And maybe a Pizza Bread version with Pepperoni, Mozzarella, and Basil with a little red sauce. And let's not leave out the sweeter side - a Cinnamon Bun-inspired version will ensue.
Until then, I think you need a loaf of this to munch on during the next football game. Just sayin'.
- 8 - 12 oz. mushrooms (½ crimini / ½ white button), sliced
- 1 Tbs. (½ oz.) butter
- few sprigs fresh thyme
- freshly ground black pepper
- 1 (16 oz.) loaf sourdough bread (preferabley a boule)
- 8 oz. Swiss cheese, thinly sliced
- 4 oz. (1 stick / 8 Tbs. / ½ c.) butter, melted
- 4 large green onions (~½ c.), thinly sliced
- 2 tsp. poppy seeds
Bookmarked Recipes at Tinned Tomatoes (founded by Ruth's Kitchen Experiments)
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.