Stick Bread with Cheese and Bacon
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 250 g flour (wheat flour type 550)
- 250 g flour (wheat flour type 1050)
- 1 packet yeast (dry yeast)
- 20 g butter, soft
- 1 egg (s)
- 1 teaspoon salt
- 1 pinch (s) sugar
- 300 ml milk, lukewarm
- 125 g bacon (smoked bacon)
- 1 large onion (s)
- 125 g cheese, rated
- 1 tablespoon caraway seeds
- Flour for hands
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients (flour to milk) vigorously, shape into a ball and cover and let rise in a warm place for 30 minutes.
- Finely dice the bacon and peeled onions. Knead into the dough together with the cheese. Divide this into 10 equal pieces and roll each with floured hands to a length of approx. 60 cm. Wrap the dough snakes on 10 sticks and let rise for another 10 minutes.
- Place the stick breads on the grill rack and bake for 20-30 minutes until light brown, turning frequently, or simply grill them over the campfire.
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