Mushroom bread

(Makes one large loaf)

2 teaspoons dried yeast
250 ml warm milk
1 teaspoon sugar
500 g strong plain flour
2 teaspoons Gozo sea salt
1 egg yolk
75 g melted butter

Sprinkle the yeast on 100ml milk, together with the sugar, and let it work for 10 minutes.In a food processor blend the flour and salt, and then add the yeast, egg yolks, melted butter and enough milk to make a soft pliable dough.

Knead for 10 minutes, and put the dough to rise in a greased bowl, covered with a damp cloth until doubled in volume.

While the dough is rising, make the filling:

500 g button or cap mushrooms, wiped and finely chopped
75 g butter
100 g grated fresh Parmesan
2 teaspoons fresh thyme
Gozo sea salt
Freshly ground black pepper

Fry the mushrooms in the butter until they have given off all their liquid, and cook long enough to evaporate the liquid.

Stir in the cheese and the thyme and season the mushrooms to taste.

On a floured work top, knock the dough back, and roll out to a rectangle. Spread the mushroom mixture over the surface, and roll the long side up. Bend into a crescent, and place on a greased, floured baking sheet.

Bake in a preheated oven at 200˚C/400˚F, gas mark 6 for 20 minutes, and for a further 20 to 25 minutes with the heat turned down to 180˚C/350˚C, gas mark 4.

Remove from the oven, and while still hot, brush the surface with melted butter. Cool on a wire rack before slicing and serving.