Ham in bread dough

Name: Ham in bread dough
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 9
Ingredients: 1,75-2 kg cured; 7-10 Tbsp roast pork, 1 tsp salt; 1 TEASPOON Peppercorns; 2-3 Bay leaves; 1 cube (42 g) fresh yeast; 1 kg Baking mix for; 7-10 Tbsp crusty bread, some flour; 2 eggs, 1 tomato, 3 onions; 350 g Remoulade; 150 g ripened cream; 2 TEASPOONS Mustard

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 9

1,75-2 kg cured
7-10 Tbsp roast pork, 1 tsp salt
1 TEASPOON Peppercorns
2-3 Bay leaves
1 cube (42 g) fresh yeast
1 kg Baking mix for
7-10 Tbsp crusty bread, some flour
2 eggs, 1 tomato, 3 onions
350 g Remoulade
150 g ripened cream
2 TEASPOONS Mustard

Directions

1
Wash the meat. Cover with water in the pot. Add salt, pepper and bay leaf. Bring to the boil and simmer covered for about 1 1/2 hours. Take out and let cool down
2
Crumble the yeast and dissolve in 700 ml of lukewarm water. Knead in the baking mixture. Cover and leave to rise in a warm place for approx. 30 minutes
3
Roll out 2/3 dough on flour to a square (approx. 30 x 30 cm). Brush roast with water, wrap in the dough. Bake on a floured baking tray in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes
4
Boil eggs hard, quench, peel. Wash tomatoes, remove seeds. Peel onions. Chop everything. Mix with remoulade, cream, mustard. Season to taste
5
Form the rest of the dough into rolls. Leave to rise for about 15 minutes. Brush with water and dust with flour. Bake for about 20 minutes. Served with: potato salad