Handmade bread with cheese and ham

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
3.6 100
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 3
  • 1 cube (42 g) fresh yeast
  • 1 TABLESPOON Sugar
  • 500 g Flour
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Salt
  • 375 g diced bacon
  • 375 g grated gouda cheese
  • 500 g Schmand
  • 7-10 Tbsp Juice of 1 lemon
  • 7-10 Tbsp Pepper
  • 1 collar Chives
  • 1/2 bunch Spring onions
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Crumble the yeast, mix with sugar and dissolve until the yeast becomes liquid. Knead 250 ml water, flour, oil, 1 pinch of salt and yeast with the dough hook of the hand mixer to a dough. Cover and leave to rise in the oven at 50 °C for approx. 30 minutes.

  2. 2

    Knead the yeast dough again briefly and divide it into three equal pieces. On a lightly floured work surface, roll out each piece of dough to a flat cake measuring approx. 10 x 35 cm. Sprinkle 125 g bacon and 125 g cheese in the middle of each flat cake, leaving an approx. 2 cm wide edge at each end.

  3. 3

    Whip the long sides over the filling, fold in the ends and place the strands with the seam facing down on a baking tray lined with baking paper. Put them back into the oven at 50 °C for about 10 minutes.

  4. 4

    Mix sour cream and lemon juice, season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Wash chives, shake dry and cut into fine rolls.

  5. 5

    Wash and clean spring onions and cut into fine rings. Take the hand-bread out of the oven, cut the strands into quarters. Spread the sour cream on the bread and sprinkle with chives and spring onions.

Nutrition Facts

KCAL
430 kcal
CARBS
33 g
FATS
24 g
PROTEINS
21 g