Summary

Ingredients

For the dough: (pre-dough)

• 400 g flour, (plait flour)
• 30 g yeast
• 150 ml milk, lukewarm

For the dough:

• 1 teaspoon salt
• 1 tablespoon sugar
• 1 egg (s)
• 125 g butter, soft
• 2 teaspoons herbs, Italian, dried
• 125 g tomato (s), dried, soaked in oil, drained
• 100 g parmesan, rated
• milk

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Instructions

1. Line a 28cm cake tin with baking paper.
2. For the pre-dough, put the flour in a bowl and form a hollow. Dissolve the yeast in a little milk, add the rest of the milk. Dust the edge with a little flour and let it rest until it foams.
3. Then add all the ingredients up to and including the herbs to the pre-dough and knead into a fine, loose dough. Dice the tomatoes and fold in with the cheese. Cover and let rise to double the volume at room temperature.
4. Turn the ends of the dough a little in the opposite direction and place in the mold, cover and let rise up to the edge of the mold (1-2 hours).
5. Bake in the lower part of the oven preheated to 200 ° C for 10 minutes, then finish baking at 180 ° C for 30-35 minutes. Brush with milk while still hot.
6. I like to serve the bread with freshly cut salami and / or bresaola for an aperitif, brunch, breakfast or starter salads, but it is also very popular.
7. Zopfmehl is available everywhere in Switzerland, it consists of white flour with a portion of spelled flour. Alternatively, type 550 wheat flour can be used.