Fat hand bread

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Crumble the yeast and put it into a cup with sugar. Let it stand for about 10 minutes until the yeast dissolves easily (really works!). Stir yeast with a fork until smooth. Then put flour, 1 level teaspoon of salt and dissolved yeast in a large bowl.

2. 2

   1⁄4 Add lukewarm water and oil. Mix everything with the kneading hooks of the mixer first at a low setting, then at the highest setting and finally knead with your hands to a smooth dough.

3. 3

   Let the dough rise in a warm place (e.g. in a 50 °C oven) covered with a clean tea towel for about 45 minutes.

4. 4

   Grate cheese. Line a baking tray with baking paper. Put the yeast dough on a lightly floured work surface and knead it again briefly with floured hands. If it is too sticky, knead in a little more flour.

5. 5

   Then divide the dough into 3 equally sized pieces. Roll out each piece of dough with a cake roll to a flat cake of about 10 x 35 cm. Sprinkle each flat cake with 1⁄3 ham cubes and 1⁄3 cheese, leaving about 2 cm of edge free.

6. 6

   Fold the long sides over the filling (must overlap slightly!). Hammer ends. Place the strands of dough on the baking tray with the seam facing down. Cover and leave to rise again in a warm place for about 10 minutes.

7. 7

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Bake dough strands in the hot oven for approx. 20 minutes. In the meantime mix sour cream and lemon juice. Season to taste with salt and pepper.

8. 8

   Clean spring onions. Wash together with chives, shake dry and cut into fine rolls. Remove bread strands from the oven and cut into 4 pieces. Smear hand breads with sour cream.

9. 9

   Sprinkle with spring onions and chives.