Hand bread
Warm and hearty – these homemade hand-shaped breads bring the true Christmas market feeling straight from the oven to your table. Crispy on the outside, wonderfully moist on the inside, filled with savory bacon, aromatic spring onions, and melted Gouda: a treat that smells of home, coziness, and fresh ingredients.
02 h 40 min
Total Time
40 min
Cooking Time
2 h
Preperation Time
Ingredients
| 200 g | Flour |
| 50 g | Wholemeal flour |
| 15 g | fresh yeast |
| 150 ml | lukewarm water |
| FOR THE FILLING: | |
| 2 | Spring onions |
| 100g | Bacon in one piece |
| 150 g | Gouda |
| FOR THE TOPPING: | |
| 0.5 bunch | Chives |
| 1 cup | Crème fraîche |
Instructions
Step 1 of 6:
Combine the flours. Crumble in the yeast, add the water. Knead everything for 5 min. into an elastic dough. Cover and leave to rise in the oven at 30-35° for 1 hr (alternatively at room temperature).
Step 2 of 6:
Trim the spring onions and slice into fine rings. Cut the bacon into small cubes. Fry the bacon for 3 min. in a Frying Pan. Add the spring onions for 2 min. Grate the cheese.
Step 3 of 6:
On a well-floured (!) work surface, roll out the dough into an oblong strip approx. 30 cm long. Spread the cheese lengthwise down the middle, followed by the bacon. Fold the short ends over it. Then seal the sides over the cheese. Place the dough roll seam-side down on a lightly floured baking tray.
Step 4 of 6:
Using a chopstick, press indentations into the dough at intervals of approx. 8 cm, without cutting through the dough (this creates four pieces - the handbreads). Be careful not to tear the dough. Cover and leave to rise again for 20 min.
Step 5 of 6:
Score the top of each handbread diagonally with a knife. Bake the handbread at 180°C fan oven for 20 - 25 min.
Step 6 of 6:
Meanwhile, wash and chop the chives and mix with the crème fraîche. Spread the crème fraîche over the handbreads and sprinkle with extra chives.
