Mushroom and garlic bread

Ingredients

Dough

• 1000 g flour
• 500 ml of warm water
• 20 g salt
• 100 g sugar
• 2 eggs
• 100 g lard
• 50 g yeast

Filling

• 1 cup of chopped onions
• 3 cups of mushrooms
• 2 cups of chicken stock
• 4 table spoons of butter
• 2 spoon of garlic, finely chopped
• 1 spoon of parsley, finely chopped
• salt and pepper

Preparation On a table top put the flour and form a hole in the middle, put the salt, sugar, eggs (previously beaten), lard and warm butter. Dilute the yeast in some warm butter and add to the mixture. Knead the mixture with both hands until all the ingredients come together into smooth dough. Cover the dough and leave for 30 minutes.

Cover the table top with flour and pour the dough over knead gently and separate the dough into 4 equal parts.

Roll the dough as thin as possible and put the filling the middle in a straight line. Roll the dough, making sure the filling does not leak. Put each cylinder in a bread pan (buttered). Cover with a plastic bag and leave in a warm place until risen or doubled.

Brush the egg glaze over the bread gently and bake for 25 to 30 minutes in a 200C oven.

Filling preparation: in a frying pan put melt the butter and fry the onions until transparent, add the garlic, parsley and mushrooms with some salt, fry at low heat for 3 minutes. Add the chicken stock season with salt and pepper and let it reduce at middle heat.

Egg glaze: beat one egg with some water, brush over uncooked bread.