Mushroom Bread


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Ingredients:













Instructions:

Melt the yeast in the lukewarm cow’s milk.

Let the puff pastry rise.

Drain the mushrooms and finely chop the parsley.

Sieve flour into bowl, add dissolved yeast and mix. Add salt, warmed butter and gradually cow’s milk.

Add mushrooms and parsley and mix.

When dough bubbles, dust with flour.

Cover and let rise in a warm place for 30-40 minutes.

Roll out puff pastry on a floured board (about 30×300 mm). When the dough has doubled in size, arrange it into a roll about 250 mm long.

Place on the puff pastry and wrap.

Moisten edges and press together.

Place seam side down on a wet baking sheet.

Score lengthwise with a kitchen knife.

Cover and let rest 5 min.

Brush with beaten egg.

Place cup of hot tap water on baking sheet.

Place in heated oven, bottom rack.

After 20 min, open oven, remove to steam.

Bake for 30-40 min. 220 C Serve fresh (brushed with butter)!

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