Hand bread filled with cheese and bacon

Ingredients for 1 servings:

• 500 g flour (type 405)
• 250 ml water, lukewarm
• 1 tbsp oil, if necessary
• 2 tsp salt
• ½ tsp sugar
• 1 cube of yeast (42 g)
• 1 pack of grated Gouda
• 1 package of diced bacon or cooked ham, if desired.
• 1 package of mushrooms, sliced
• 2 tsp, heaped pepper, green
• 2 cups crème fraîche with herbs
• 1 cup sour cream or yogurt
• Spice(s) of your choice (e.g. Provençal herbs, pepper, etc.)
• Flour for the baking sheet

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Or with cheese and mushrooms for vegetarians. Quick, easy, and inexpensive. Makes 8 pieces.

Put the flour in a bowl. Pour the lukewarm water into a measuring jug; if you like, you can add 1 tablespoon of oil. Dissolve half a teaspoon of sugar in the water and add the yeast. Stir everything with a wooden spoon until the yeast has dissolved. Add the yeast-water mixture to the flour and stir everything with a wooden spoon, then add the salt. Once everything is mixed, cover the bowl and place it in the oven at a maximum of 50°C. Let the dough rest for 20-30 minutes. This yeast starter always works! Then knead the dough again. If it’s still sticky, add a little flour until it no longer sticks to your fingers. Then form about 8 small balls into oblong flatbreads and place them on the countertop. Let rest for another 10 minutes. Now the dough is ready to be filled. To do this, add bacon or mushrooms to the bread dough, sprinkle with cheese, and sprinkle the green pepper evenly over it. Now fold the dough closed and place it on a floured baking sheet with the sealed edge facing down. Repeat this process for all the flatbreads. Let the small loaves rise for another 10 minutes. Bake in the oven at 200°C for about 25 minutes. During baking, stir together the ingredients for the dip and season with herbs and pepper. Serve with the bread.