Three Kinds Of Party Bread

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 35 mins
Total Time 3 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 10)

Ingredients

  • 1 package baking mix, for farmer`s bread
  • a bit salt
  • 650 ml water, (lukewarm)

For the filling:

  • 75 g ham, raw, diced
  • 3 tablespoon cheese, heaped, Grana Padano (very young Padano and finely grated)
  • 1 tablespoon, leveled oregano, dried
  • 4 tomato (s), dried, pickled in oil
  • 1 tablespoon, leveled oil, (from the dried and pickled tomatoes)
  • 3 tablespoon sunflower seeds
  • 3 tablespoon poppy seeds
  • 3 tablespoon sesame seeds, (unpeeled)
  • 75 g salami, air-dried (cut into small cubes)
  • 6 olives, black (core and then cut into pieces)
Three Kinds Of Party Bread
Three Kinds Of Party Bread

Instructions

  1. Knead the dough according to the instructions on the packet, but let rise for at least 2 hours.
  2. In the meantime, grate the cheese, chop up the salami, ham and tomato.
  3. Divide the dough into 3 equal parts. Knead a chunk of dough with cheese, tomato pieces and oregano and shape into an elongated loaf.
  4. Knead one part with the ham cubes and shape into an elongated loaf and knead the third part with the salami pieces and olives, also shape into an elongated loaf.
  5. Turn the ham and salami bread in the grains and let rise for another 30 minutes.
  6. Preheat the oven to 250 degrees (upper and lower heat), place the bread on a wire rack (lined with baking paper) and put it in the hot oven.
  7. Place an ovenproof dish with water in the oven and pour half a cup of water directly onto the hot oven floor, close the door immediately. Bake the bread for 10 minutes at 250 degrees, turn the heat down to 180 degrees and bake for another 25-30 minutes.
  8. Glaze the hot bread with a little hot water, glaze the cheese and tomato bread with the oil.
  9. Alternatively, 12-15 mini party rolls can be made from each lump of dough. Then reduce the baking time to 5 minutes at 250 degrees and 8-10 minutes on reduced heat.
  10. You can of course play with the encores as you like. This is how it becomes the rum-fort-bread
  11. Of course, this is even cheaper and better with self-mixed flours, but especially for bread-baking beginners or, rarely, bread-makers, the mixture is simply the best way not to lose interest and most s. Bakeries also only use mixtures (it`s a shame). I cannot recommend bread makers. The breads are far from being as beautiful as they are in the oven, they have holes and are not in an attractive shape.

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