Mix the flour, milk, eggs, butter, salt and yeast
together and knead to a dough. Let it rise half an hour at room temperature,
then put it half an hour in the fridge. In the meantime, stir fry the
onion for three minutes. Add the marmalade and mushrooms and stir well.
Roll the dough out to a rectangular and distribute the mushroom mixture
over the dough. Roll it up, and put it in a loaf pan. Allow the bread
to rise two hours; bake 35 minutes at 190 degrees Celsius.
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Mix the corn meal with the coconut milk and half
of the milk. Bring this mixture slowly to the boil while stirring constantly.
Add the rest of the milk, the sugar and the salt and allow the mixture
to cool down for 15 minutes; stir in the eggs, the butter, the grated
coconut and the aniseed. Cook again for 10 Minutes, stir well.
Pour the mixture into a loaf pan and bake 30 minutes at 190 degrees
Celsius
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