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1
Preheat oven to 400 degrees.
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2
In a bowl combine 5 cups of flour, mushroom dust, and set aside.
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3
Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved.
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4
Allow the yeast to proof for 5 minutes.
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5
In another bowl place remaining milk, butter, and salt.
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6
Stir in flour mixture, 1 cup at a time, using a wooden spoon.
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7
After the 3rd cup, add yeast mixture.
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8
Continue stirring in the remaining flour until the mixture is rather firm.
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9
Place the dough on a floured surface and knead for 5 minutes, then place in an oiled bowl, and coat the dough completely with oil.
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10
Allow to proof for 1 1/2 hours or until it doubles in size.
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11
Deflate the dough by punching it down 2 to 3 times, and knead for about 4 to 5 minutes.
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12
Divide the dough into two equal parts and shape into round loaves.
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13
Place on a well buttered sheet tray, about 8 inches apart.
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14
Using a sharp knife, make 2 to 3 slits in the top of the dough.
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15
Cover with a light towel and let rise again until doubled in size.
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16
Bake for 35 to 40 minutes or until a hollow sound is heard when it is tapped on the bottom.
