Nut ciabatta with two creams

Name: Nut ciabatta with two creams
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 32
Ingredients: 200 g Hazelnut kernels; 1 cube (42 g) fresh yeast; 1 kg bread mix "Ciabatta", some flour; 500 g Low-fat curd; 250 g Mascarpone; 1 package Vanillin sugar; 2 TABLESPOONS Sugar; 250 g Cherry Jam; 2 Tomatoes, 125 g mozzarella; 4 Stem(s) Basil; 200 g Brunch" spread with dried tomatoes; 250 g Schmand/Crème fraîche

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 32

200 g Hazelnut kernels
1 cube (42 g) fresh yeast
1 kg bread mix "Ciabatta", some flour
500 g Low-fat curd
250 g Mascarpone
1 package Vanillin sugar
2 TABLESPOONS Sugar
250 g Cherry Jam
2 Tomatoes, 125 g mozzarella
4 Stem(s) Basil
200 g Brunch" spread with dried tomatoes
250 g Schmand/Crème fraîche

Directions

1
Roughly chop the nuts. Dissolve yeast in 3/4 l lukewarm water. Add baking mix and nuts. Knead with the dough hooks first at low setting, then at highest setting for about 3 minutes. Leave to rise in a warm place for approx. 30 minutes
2
Quarter the dough (no more kneading!). Form each into a roll (approx. 32 cm long) on a little flour. Turn two strands of dough into a cord. Put the breads on two baking trays covered with baking paper. Leave to rise in a warm place for about 40 minutes
3
Dust breads with flour. Bake in the hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) one after the other for 20-25 minutes. Cool down
4
Vanilla-cherry quark: Mix quark, mascarpone, vanillin sugar and sugar. Serve with jam
5
Tomato cream: Wash tomatoes, remove seeds. Drain mozzarella. Finely dice both. Wash and finely chop the basil. Mix with the spread and sour cream