Smoked Pork in Bread Dough and Apple – Horseradish
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 carrot (s)
- 1 onion (s)
- 1 bay leaves
- 3 clove (s)
- 1 teaspoon pepper - grains, black
- 1 ½ kg pork chops, loosened
- 0.5 ½ cube yeast, fresh
- 250 ml beer (wheat beer)
- 0.5 ½ pack ready mix (baking mix), for crusty bread (500 g)
- 3 tablespoon milk
- 1 apple
- 50 g horseradish (lass)
- 200 g whipped cream
- Lemon juice
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Simmer smoked pork with carrots, onions, bay leaf, cloves and pepper in plenty of water for about 35 minutes. Drain the meat and let it cool. Dissolve the yeast in 100 ml of lukewarm water. Add the beer and baking mix. Knead everything well. Cover and let rise in a warm place for about 30 minutes. Roll out approx. 2/3 of the dough into a rectangle. Beat meat in it. Brush the edges of the dough with water, press down firmly. Place on a greased baking sheet. Roll the leftover dough into 3 strands and make a plait. Place this braid on top of bread and carefully press down. Let rise again for about 30 minutes.
- Spread milk on bread and bake in the preheated oven on the 2nd rail from the bottom (electric stove: 225 ° C / fan oven: 200 ° C) for 15 minutes. Turn the oven down by 25 ° C and bake for another 20-25 minutes. Let rest in the switched off oven for approx. 10 minutes. Then cut into slices.
- Apple and horseradish cream tastes good with it. Do not beat the cream too stiff for this. Grate the apple and cut the spring onions into rings. Stir in the cream with the horseradish and lemon juice.
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