Alpine tear-and-share bread

Alpine tear-and-share bread

Total: 3 hr 15 Min. | Active: 30 Min.
Nutritional value / 100 g: 342 kcal
, Fat: 17 g
, Carbohydrate: 32 g
, Protein: 15 g

Ingredients

700 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g mealy potatoes
salted water, boiling
300 g brown flour
1 tsp salt
¼ cube yeast (approx. 10 g)
100 g sour single cream
½ dl water

To shape the bread

130 g country bacon whole, rind removed, diced
100 g tangy Appenzeller, cut into cubes
4 tbsp fried onions
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Utensils

One loaf tin (approx. 25 cm), lined with baking paper

How it's done

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Dough

Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Remove the potatoes, allow to cool slightly. Mix the flour, salt and yeast in a bowl. Add the sour single cream and water. Peel the potatoes, pass through a food mill and into the flour, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.

To shape the bread

Knead the bacon, cheese and fried onions into the dough. On a lightly floured surface, shape the dough into approx. 20 balls, layer in the prepared tin. Cover the dough and leave to rise again at room temperature for approx. 30 mins.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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