Mushroom bread

  

Corn bread
Arepa
  • 300 GRAM WHITE FLOUR
  • 1/4 CUP MILK
  • 1 TSP YEAST
  • 1 TSP SALT
  • 2 EGGS
  • 100 GRAM SOFT BUTTER
  • 1 ONION, chopped
  • 100 GRAM DRIED MUSHROOMS, soaked
  • 2 TBSP MARMALADE
    •
 
  • 400 GRAM CORN-MEAL
  • 1 CUP COCONUT MILK
  • 3 CUPS MILK
  • 4 EGGS
  • 100 GRAM BUTTER
  • 2 TSP SALT
  • 2 TSP SUGAR
  • 50 GRAM COCONUT, grated
  • 1 TSP ANISEED
    •

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.

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 more minutes, stir well. Pour the mixture into a loaf pan and bake 30 minutes at 190 degrees Celsius. Serve hot.


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