Baden Schäufele in bread dough with potato salad

Ingredients for 4 servings:

• 750 g potatoes
• 1 cup water
• 2 m.-sized onion(s)
• 1 tbsp mustard
• 1 tsp, heaped sugar
• 1 tsp, leveled salt
• ½ tsp black pepper
• 1 tsp, leveled celery salt
• 8 tbsp vinegar, mild
• 8 tbsp oil
• 1 bunch of parsley
• 500 g wheat flour type 405
• 300 ml water
• 1 tsp salt
• 1 packet of dry yeast or 5 g fresh yeast
• 2 ½ kg pork shoulder (Schäufele), with bone, alternatively 1.5 kg boneless

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 15 minutes

traditional dish in Baden for Christmas Eve

For the salad, wash the potatoes, place them in a pressure cooker with their skins on, and cook on the second ring for about 7 to 14 minutes (depending on the variety and size). After the cooking time is up, let the potatoes cool in a cool place. It is recommended to do this step the day before. For the bread dough, put the flour, water, dry yeast, and salt in a dough kneading machine and mix for about 10 minutes, until a sticky yeast dough has formed. Place the dough in a bowl, cover with a damp cloth, and let it rise in a warm place (about 30 to 40°C). If necessary, place the bowl in a slightly warmed oven. Be sure to turn the oven off first. For the Schäufele, fill a large saucepan with water. Place the Schäufele in the cold water, turn on the stove, and let it sit in the water at about 70°C for one hour. In the meantime, the yeast dough will have risen. Knead briefly by hand again on a floured work surface and then roll out flat with a rolling pin. Remove the cooked shoulder of pork from the water and pat dry with a paper towel. Wrap it in the yeast dough and place it on a baking sheet lined with baking paper. Bake in an oven preheated to 250°C (top/bottom heat) for about 1 hour and 15 minutes on the middle rack. After about 20 to 25 minutes, reduce the temperature to 175°C (350°F). Occasionally brush the dough with water to create a nice crust. While the potatoes are baking, prepare the potato salad. Thinly slice the cooled potatoes with a potato peeler or knife. Peel and dice the onions. Bring the water to a boil in a saucepan. Boil the onions with the mustard, vinegar, sugar, salt, celery salt, and black pepper for about one minute. Remove the saucepan from the heat and add the oil. Add the coarsely chopped parsley to the broth. Pour the hot sauce over the sliced ​​potatoes and mix gently. Let the salad marinate for 10 minutes. After baking, break the bread, remove the shoulder of pork from the bone, and slice it. Serve the bread with the meal. A hearty lamb’s lettuce salad and a glass of red wine complement this dish. Shoulder of pork in bread dough with potato salad is a typical Baden dish, often served on Christmas Eve.