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 flours. Crumble in yeast, add water. Knead everything for 5 min until an elastic dough forms. Let rise covered in the oven at 30-35°C for 1h (or at room temperature).
Step 2 of 6:
Clean spring onions and cut into fine rings. Cut bacon into fine cubes. Fry bacon in a pan for 3 min. Add spring onions for 2 min. Grate cheese.
Step 3 of 6:
On a well (!) floured work surface, roll out the dough into a long tongue shape, approx. 30 cm long. Distribute cheese lengthwise in the middle, followed by the bacon. Fold over the short ends. Then seal the sides over the cheese. Place the dough roll seam-side down on a lightly floured baking sheet.
Step 4 of 6:
Using chopsticks, press indentations into the dough at approx. 8 cm intervals without cutting through the dough (this creates four pieces - the hand breads). Be careful not to tear the dough. Let rise covered for another 20 min.
Step 5 of 6:
Score each hand bread diagonally on top with a knife. Bake hand bread at 180°C convection for 20 - 25 min.
Step 6 of 6:
Meanwhile, wash and chop chives and mix with crème fraîche. Spread crème fraîche on the hand breads and sprinkle with extra chives.
