Stuffed bread

Ingredients for 1 servings:

• 1,000 g flour
• 625 ml water, about
• ½ pack of yeast
• 2 tbsp sugar
• 2 tbsp salt
• 200 g Parma ham or other raw ham
• 300g Gorgonzola
• 150 g cheese (Grana Padano), freshly grated or
• Parmesan
• 150 g mountain cheese
• 2 packs of mozzarella
• 2 packs of tomatoes, dried, pickled in oil
• 4 handfuls of basil, fresh
• oil
• salt and pepper
• n. B. seeds (e.g. sesame, linseed, poppy)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Party food

Knead the ingredients into a smooth dough. Let it rise in a warm place for about 2 hours. Then knead the dough again and roll it out into a rectangle. Brush it with a little oil, salt, and pepper. Then, fill the bread as desired. I always make mine rather savory: First, sprinkle the dough evenly with cheese (I usually mix mountain cheese with Parmesan), then cover it evenly with prosciutto and fresh basil. Then, place the ingredients in a single row (starting at the bottom) and roll them up one by one. I use: Gorgonzola, roll it up. Then sun-dried tomatoes, roll it up. Then mozzarella, roll it up. Then, firmly secure the ends of the roll together (it’s best to cut off a bit of dough beforehand and use it to “glue” the ends together by softening the dough with more water and then “smoothing” it). Then place the dough in a ring on the baking sheet, sprinkle with whatever you like (sesame, linseed, poppy seeds; I always use them to mark the vegetarian portion if necessary), and let the bread rise again for another quarter of an hour. Then bake it in the oven at 180°C for 35 minutes.