Malt Beer Bread with Fried Onions and Quark from Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour type 405 or 550
- 1 bag baking powder
- 2 teaspoons salt
- 250 g cream quark
- 1 egg (s), size M
- 200 ml malt beer
- 100 g fried onions
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C top / bottom heat.
- Line a cast iron saucepan with a lid with baking paper to match.
- Mix the flour, baking powder and salt in a mixing bowl. Add the quark, egg malt beer and fried onions and knead everything into a smooth dough. Pour the dough into the prepared saucepan, smooth it out with wet fingers if necessary and cut 2 - 3 times lengthways 1 cm deep with a sharp knife.
- Put the lid on and slide the pot onto the middle rack in the oven. Bake in the preheated oven for about 20 minutes. Remove the lid, reduce the temperature to 200 ° C and finish baking in 25-30 minutes.
- Let the bread cool a little in the pan, then lift it out using the baking paper.
- If you don`t have a cast iron pot, you can also use another round bread pan with a lid. Or bake without a lid and cover the bread for the last 15 minutes with aluminum foil or baking paper, if you don`t want to use aluminum foil.
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