Summary

Ingredients

• 125 g flour, (almond flour *)
• 125 g wheat luten
• 0.5 ½ cube yeast
• 1 egg (s)
• 100 g cottae cheese
• 50 g butter, (Campina liht old butter)
• 100 ml water, lukewarm
• 1 teaspoon salt
• 1 pinch (s) pepper
• 175 g ham, lean with no fat rim, cut into cubes
• 150 g cheese, low in fat
• 2 onion (s), cleaned, diced
• 1 clove (s) garlic, chopped
• 1 tablespoon tomato paste
• 1 tablespoon spice (s), Italian

Print Recipe Pin Recipe

Instructions

1. Dissolve the yeast in warm water, knead with the remaining ingredients to form a smooth dough, fill in a baking pan lined with baking paper, smooth out and let rise in a warm place until the volume has increased significantly. If that`s too much yeast for you, you only take about 10g and then let the dough rise overnight in the kitchen and then bake it the next day. (I did it that way) Bake at 175 degrees for approx. 45 minutes. The bread is very juicy. * Almond flour is obtained from the press cake that is left over from the oil extraction and is significantly lower in fat than common almonds. Almond flour can be conveniently obtained from the Net. Nutritional values approx: KH 33 / fat 82 / EW 261