Mushroom Stuffed French Bread - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water (105F to 115F)
1 tablespoon sugar
1 1/2 teaspoons salt
3 1/2 cups unbleached all-purpose flour (may need a little more or less)
1/2 lb finely chopped fresh mushrooms
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon butter or 1 tablespoon margarine

Preparation

In a 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 until satiny.
Place into greased bowl. Cover and let rise in warm place about 30 minutes.
Meanwhile, saute mushrooms, onions and garlic in butter until soft, 10 minutes on low heat.
Cool to room temperature.
Turn dought out onto oiled board. Divide into two 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. Slash loaves in 4 places.
Bake at 400F for 20-25 minutes until golden and crusty.