Hand bread or Eurekaner

Ingredients for 4 servings:

• 500 g flour
• 400 ml water, lukewarm
• 1 ½ tsp, leveled salt
• 2 tsp balsamic vinegar, lighter, or fruit vinegar
• 1 cube of yeast
• 2 tbsp oil for the mold
• 2 tbsp breadcrumbs for the mold
• Flour for the work surface
• 250 g grated cheese (crumbled cheese)
• ½ jar mushrooms, well drained
• 100 g diced ham
• 150 g herb curd or sour cream
• ½ bunch chives, cut into rolls

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Knead the flour with lukewarm water, salt, vinegar, and yeast until a smooth dough forms. Cover the dough and let it rise in a warm place for 50 minutes. Grease a square baking dish with oil and sprinkle with breadcrumbs. Divide the risen dough into two pieces and place the first half of the dough into the baking dish as the base, covering the bottom and creating a small rim. Be careful not to overdo the dough in the corners. Spread 3/4 of the crumbled cheese on the dough, followed by the well-drained mushrooms and diced ham. Finally, spread the remaining cheese over the filling. Roll out the remaining dough to form the lid (using a little flour as a base) and place it on top of the filling. Press the edge of the lid firmly all around (I use the handle of a knife for this) to prevent the filling from running out. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. Cover with a tea towel for another 10 minutes before eating (this makes the dough softer/more tender and prevents your mouth from burning). To serve, divide the dough into 4-6 pieces with a knife, top with a large dollop of herb quark or sour cream, and scatter a few chives on top. Delicious in winter by the campfire with mulled wine.