Codfish Bread
The flavours of our tradition also fit in with contemporary cuisine. A delicious cod ball with homemade pasta.
Ingredients
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300 g flour
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50 g cornflour
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25 g baker's yeast
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1.5 dl water
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2 eggs
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1 tablespoon butter
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rosemary
Preparation Method
- Mix the flours with the sugar and open a cavity in the middle. Pour in the yeast dissolved in the warm water, the eggs and 1 tablespoon of butter and the liquid from the preserves. Mix all the ingredients well until you can shape it into a ball. Transfer the dough to the floured surface and knead it well.
- Roll out with the help of a rolling pin into a rectangle about 1 finger thick and place it on a baking tray lined with baking paper. Spread the canned cod over half the dough and cover with the other half. Cover with a cloth and leave to rise in a warm place for 2 hours or until doubled in volume.
- Prick the surface of the pastry with a fork, brush with butter and sprinkle with rosemary and flor de sal. Bake in the oven for about 20 minutes.
