Mushroom Stuffed French Bread - cooking recipe

Ingredients

1 pkg. active dry yeast
1 1/2 c. warm water
3 1/2 c. unbleached all-purpose flour
1/2 lb. fresh mushrooms, finely chopped
1 small onion, chopped
1 Tbsp. sugar
1 1/2 tsp. salt
1 Tbsp. butter

Preparation

In large mixing bowl, dissolve yeast in water.
Add sugar, salt and half the flour; beat well.
Add more flour to make a stiff dough.
Cover and let rest 15 minutes.
Turn out onto floured board.
Knead 10 minutes.
Place into greased bowl.
Cover and let rise in warm place for 30 minutes.
Meanwhile, saute mushrooms and onion in butter until soft.
Cool to room temperature.
Turn dough out onto oiled board.
Divide into 2 parts.
Pat each part out to make a 12-inch square.
Spread with mushroom mixture, dividing equally.
Roll each part up tightly. Place on cornmeal covered baking sheet.
Let rise 1 hour until doubled.
Brush with water.
Bake at 400\u00b0 for 20 to 25 minutes or until golden.