Hand Bread Filled with Cheese and Bacon

Summary

Ingredients

• 500 g flour (type 405)
• 250 ml water, lukewarm
• 1 tablespoon oil, possibly
• 2 teaspoons salt
• 0.5 teaspoon ½ sugar
• 1 cube yeast (42 g)
• 1 pck.Gouda, grated
• 1 package bacon, diced or cooked ham, possibly
• 1 packet mushrooms, sliced
• 2 teaspoons, heaped pepper, greener

For the dip:

• 2 cups crème fraîche with herbs
• 1 cup sour cream or yogurt
• Spice (s) your choice (e.g. herbs from Provence, pepper, etc.)
• Flour for the baking sheet

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Instructions

1. Put the flour in a bowl. Put the lukewarm water in a measuring cup, if you like, you can add 1 tablespoon of oil. Dissolve half a teaspoon of sugar in the water and add the yeast. Stir everything with a wooden spoon until the yeast has dissolved.
2. Add the yeast-water mixture to the flour and stir everything with the wooden spoon, now also add the salt. When everything is mixed, cover the bowl and place in the oven at a maximum of 50 ° C. Let the dough rest there for 20-30 minutes. This yeast approach always works!
3. Then knead the dough again. If it still sticks, add a little flour until it no longer sticks to your fingers. Then shape approx. 8 small balls and elongated flatbreads from them and place on the worktop. Let it rest for another 10 minutes.
4. Now the dough can be filled, put bacon or mushrooms on the bread dough, sprinkle cheese over it and distribute the green pepper evenly on it. Now close the dough and place it on a floured baking sheet with the sealing edge facing down.
5. Process all flatbreads like this. Let the small loaves rise for another 10 minutes. Now bake in the oven at 200 ° C for about 25 minutes.
6. During the baking time, stir the ingredients for the dip and season with herbs and pepper. Suffice it to bread.