Party breads with Obazter

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the dough, put the baking mixes in a bowl. Add 680 ml of lukewarm water and knead with the dough hooks of the hand mixer at the highest setting for approx. 5 minutes to a smooth dough. Cover the dough and let it rest in a warm place for about 30 minutes. Cut bacon into cubes. In a frying pan at medium heat until crispy. Let cool off. For the herb filling, wash the herbs and dab dry. Put some oregano and thyme aside for garnishing. Finely chop the leaves. Cut chives into fine rolls.

2. 2

   Peel garlic and press it through the garlic press. Mix garlic, herbs and oil, season with salt. Knead dough briefly and cut in half. Knead the bacon under one half and form about 12 rolls. Put them on 2 baking trays lined with baking paper, cover and let them rise for about 30 minutes. Roll out the rest of the dough into a rectangle (30x34 cm) on a floured work surface. Spread the herb mixture over it. Leave a 2 cm wide edge free. Brush the edge with some water, fold over the herb filling and roll up into a loaf. Put the roll of dough on a baking tray lined with baking paper and let it rest covered for about 40 minutes. Carefully cut the rolls crosswise (preferably with scissors). Brush with water and dust with some flour. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let them cool down. Carefully cut the roll several times crosswise. Brush with water and sprinkle with the dried oregano. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10 minutes. Then turn down the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for another 30-35 minutes. Let them cool down.

3. 3

   Put the roll of dough on a baking tray lined with baking paper and let it rest covered for about 40 minutes. Carefully cut the rolls crosswise (preferably with scissors). Brush with water and dust with some flour. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let them cool down. Carefully cut the roll several times crosswise. Brush with water and sprinkle with the dried oregano. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10 minutes. Then turn down the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for another 30-35 minutes. Let them cool down. In the meantime, for the Obazter Camembert, knead the butter with the dough hooks of the hand mixer. Peel the onions. Cut one onion into fine cubes, the other into rings. Knead onion cubes and caraway into the cheese mixture. Season to taste with salt, pepper and paprika. Dust onion rings with paprika. Garnish Obazter with onion rings. Garnish bread with the herbs set aside. Serve Obazter with bread and rolls

4. 4

   In the meantime, for the Obazter Camembert, knead the butter with the dough hooks of the hand mixer. Peel the onions. Cut one onion into fine cubes, the other into rings. Knead onion cubes and caraway into the cheese mixture. Season to taste with salt, pepper and paprika. Dust onion rings with paprika. Garnish Obazter with onion rings. Garnish bread with the herbs set aside. Serve Obazter with bread and rolls

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
540 kcal

CARBS
57 g

FATS
26 g

PROTEINS
19 g