Meat pot with bread crust

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Knead the baking mix and 330 ml of lukewarm water with a hand mixer for 5 minutes. Cover and leave to rise in a warm place for approx. 30 minutes

2. 2

   Peel or clean, wash and slice the carrots and leeks. Dab the meat dry, possibly dice it smaller. Fry in portions in hot oil in a frying pan (3 l content). Season with salt, pepper and thyme

3. 3

   Sprinkle with 2 tbsp. flour and sauté. Stir in wine and 1/8 l water. Add vegetables and laurel, season. Bring to the boil and simmer briefly

4. 4

   Roll out a "lid" (1 1/2-2 cm thick, 2-3 cm larger than the form) from a good half of the bread dough on a little flour. Brush the edges of the roaster with egg white. Place the dough on top, press the edges well. Form a cord and possibly small rolls from the rest of the dough

5. 5

   Stick the cord with egg white on the dough cover. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1-1 1/4 hours. Cover towards the end if necessary. Bake the rolls for about 20 minutes. Arrange everything

6. 6

   Practical and delicious

7. 7

   Instead of cooking in a closed roaster, the meat casserole here cooks under a crispy bread crust. This serves at the same time

8. 8

   as a delicious side dish. You knead the dough from a ready bread baking mixture for wheat mixed bread very quickly. 500-g-

9. 9

   Package approx. 0,50 i; new from Gloria

10. 10

    The roaster must be well filled. Otherwise the dough won't have

11. 11

    Stop, slide down and you can tear. For larger roasters increase the ingredients and roll out more dough for the lid

Nutrition Facts

KCAL
600 kcal

CARBS
62 g

FATS
12 g

PROTEINS
56 g