Baeckeofe

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   For the bread lid, place the baking mix and 340 ml of lukewarm water in a bowl and knead well with the dough hooks of the hand mixer for about 5 minutes. Cover and leave to rise in a warm place for approx. 30 minutes.

2. 2

   Meanwhile clean and wash the carrots and leeks and cut them into slices or rings. Heat the oil in a large pan and fry the goulash in 2-3 portions. Put all the meat back into the pan and season with salt, pepper and thyme.

3. 3

   Dust with flour. Deglaze with white wine and 1/8 litre water, add vegetables and bay leaf and bring to the boil briefly. Put the goulash into an ovenproof dish or roaster. Knead the bread dough again well, cut it in half and roll out a lid from one half, depending on the size of the mould (dough must be 1-2 cm thick and the 2-3 cm must extend over the edge of the mould).

4. 4

   Brush the sides of the roaster with egg white, cover with the dough and press the edges well. From the rest of the dough, make a cord for decoration and form 3-4 small rolls. Stick the cord with egg white on the top of the dough.

5. 5

   Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 3/4-2 hours. Cover if necessary in the last 20-30 minutes. Put the rolls on some baking paper and put them in the oven for about 25 minutes.

6. 6

   Garnish with fresh thyme.

Nutrition Facts

KCAL
650 kcal

CARBS
60 g

FATS
14 g

PROTEINS
56 g