Best 4 Mushroom Leek Bread Bread Machine Recipes

Cooking homemade mushroom leek bread in a bread machine is a fantastic way to enjoy a delicious, hearty loaf with minimal effort. This delightful bread combines the earthy flavors of mushrooms and leeks with the comforting warmth of bread, making it a perfect accompaniment to any meal. Whether you're a seasoned baker or just starting, this guide will provide you with the necessary steps and tips to create a perfect mushroom leek bread using your trusty bread machine.

Here are our top 4 tried and tested recipes!

MUSHROOM AND LEEK BREAD PUDDING

Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoons unsalted butter
2 ounces pancetta, small-diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces), divided

Steps:

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

MUSHROOM LEEK BREAD (BREAD MACHINE)

Mushroom Leek Bread (Bread Machine) image

Make and share this Mushroom Leek Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories Yeast Breads

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter (room temperature)
1 1/2 cups sliced mushrooms
1/2 cup sliced leek
1 teaspoon dried thyme
1 1/4 cups water
1 1/4 teaspoons salt
1 tablespoon liquid honey
1 cup whole wheat flour
2 1/2 cups bread flour
3/4 teaspoon bread machine yeast or 3/4 teaspoon fast rising yeast

Steps:

In a saucepan, heat butter over med-high heat; add in mushrooms, leaks, and thyme; saute just until tender.
Immediately place in baking pan.
Measure remaining ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.

MUSHROOM AND LEEK BREAD PUDDING

Mushroom and Leek Bread Pudding image

Provided by Ina Garten

Categories side-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

6 cups bread cubes (1/2-inch-diced), from a rustic country loaf, crusts removed
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 ounces pancetta, small diced
4 cups sliced leeks, white and light green parts (4 leeks)
1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
1 tablespoon chopped fresh tarragon leaves
1/4 cup medium or dry sherry
Kosher salt and freshly ground black pepper
1/3 cup minced fresh flat-leaf parsley
4 extra-large eggs
1 1/2 cups heavy cream
1 cup chicken stock, preferably homemade
1 1/2 cups grated Gruyere cheese (6 ounces)

Steps:

Preheat the oven to 350 degrees F.
Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13-by-9-by-2-inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

MUSHROOM, LEEK, AND ZUCCHINI GRATIN

Mushroom, Leek, and Zucchini Gratin image

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

Provided by VRADENBURGS

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

4 tablespoons extra-virgin olive oil, divided
2 cups chopped leeks
1 medium yellow onion, chopped
2 cups sliced white mushrooms
2 medium zucchini
2 medium yellow squash
1 pound Roma tomatoes
1 cup sourdough bread crumbs
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
¼ cup finely chopped cashews
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 317.9 mg, Sugar 4.6 g

Tips:

Choose the freshest, highest quality ingredients you can find. This will make a big difference in the flavor of your bread.
Don't overcrowd the bread machine. If you add too much dough, it won't be able to rise properly and the bread will be dense and heavy.
Make sure the bread machine is clean before you start baking. This will help prevent any unwanted flavors or aromas from affecting your bread.
Follow the manufacturer's instructions for your bread machine. Different machines have different settings and cycles, so it's important to follow the directions specific to your machine.
Be patient! Baking bread takes time. Don't open the bread machine lid during the baking process, as this will cause the bread to collapse.

Conclusion:

With a little planning and effort, you can easily make delicious mushroom leek bread in your bread machine. This flavorful bread is perfect for breakfast, lunch, or dinner. It can be served as a side dish or as a main course, and it's also great for sandwiches and toast. So next time you're looking for a tasty and satisfying bread recipe, give this mushroom leek bread a try.