Yeast pastries with bacon and cheese

Ingredients for 1 servings:

• 300 g wheat flour for baguettes (type 65)
• 200 g wheat flour (type 550)
• 1 ½ tsp herbal salt
• ½ tsp sugar
• 7 g dry yeast
• 200 ml tomato juice, lukewarm
• 100 ml water, lukewarm
• 50g bacon
• possibly peppers
• 150 g sour cream
• 100 ml cream
• 120g bacon
• 3 tbsp Parmesan, freshly grated
• 1 egg(s) for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

goes very well with a beer or games evening

Add the flour to the mixing bowl. Add the yeast on top, followed by the sugar. Then add the lukewarm liquid. I always add the salt to the edge. Chop the bacon into small pieces and add it to the flour. Knead everything together. The machine should knead for at least 6 minutes. The dough should no longer stick to your hands. Then it’s ready. Add more water or flour if necessary. Then set it in a warm place to rise. The volume should almost double. This takes about an hour with these types of flour. In the meantime, mix the sour cream, cream, and tomato juice thoroughly. Chop the bacon into small pieces. If you like, you can also add paprika. Once the dough has increased in volume, roll it out into rectangular sheets. Then spread the dough with the sour cream mixture. Cut smaller rectangles and place the bacon and, if desired, paprika on top. Sprinkle with Parmesan cheese. Fold over and let rise again. Once the yeast rolls have risen nicely, they are ready to bake. I brushed the dough pieces with beaten egg. I baked them at 190°C for about 30 minutes. The pastries taste best lukewarm, but they also bake very well. The filling can be varied. Salami works just as well. For children, the yeast dough pieces could also be baked with a sausage. Type 65 flour is used exclusively for white bread and baguettes. It comes from France and has a higher gluten content. It’s comparable to Manitoba flour, but absorbs more salt. That’s what I’ve found so far. The amount of water added needs to be varied. The dough is already good at first. However, after kneading for longer, you’ll notice that it’s still lacking water. So, be very careful with the water with this flour. The dough is even more elastic than with Manitoba flour. The bread and rolls turn out beautifully crispy. It’s definitely worth baking with this flour. I’m thrilled with it. Of course, you can use other types of flour, too. But there are definitely differences in taste. This flour is also ideal for tarte flambée, making it nice and crispy.