Prague ham in bread dough

Name: Prague ham in bread dough
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 9
Ingredients: 2 Carrots; 2 Onions; 2.5 kg cured pork ham (with rind; order in advance from the butcher); 1 Bay leaf; 2 Cloves; 1 TEASPOON Peppercorns; 1/2 package (500 g) Baking mix for crusty bread; 1 package (7 g) Dry yeast; 7-10 Tbsp Flour; 1 fresh protein

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 9

2 Carrots
2 Onions
2.5 kg cured pork ham (with rind; order in advance from the butcher)
1 Bay leaf
2 Cloves
1 TEASPOON Peppercorns
1/2 package (500 g) Baking mix for crusty bread
1 package (7 g) Dry yeast
7-10 Tbsp Flour
1 fresh protein

Directions

1
Peel carrots and onions and chop them coarsely. Cover both with ham, laurel, cloves and pepper in a large pot with water. Bring to the boil, cover and cook over a low heat for 1 3/4-2 hours. Leave to cool in the broth
2
Mix the baking mix and yeast. Add 350 ml lukewarm water. Knead everything smooth with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes
3
Roll out the dough on a little flour to a thickness of about 1 cm (about 40 cm Ø). Brush with egg white. Remove rind and fat from ham. Whip into the dough. Press the edges well. Place on a baking tray sprinkled with flour. Score the dough crosswise. Cover and let rise for about 15 minutes.
4
Brush the dough with water. Bake in the preheated oven (electric oven: 200 °C/ convection oven:175 °C/gas: level 3) for 45-50 minutes. Serve with gherkins, mixed pickles, beetroot and horseradish cream