Prague ham in potato bread dough

Name: Prague ham in potato bread dough
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 3 Onions; 1 (approx. 2.5 kg) cured pork loin with rind, boneless; 2 Bay leaf; 4 Cloves; 2 TEASPOONS black peppercorns; 2 kg Potatoes; 5 TABLESPOONS Cider vinegar; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 cube (42 g) Yeast; 1 TABLESPOON Sugar; 400 g Flour; 1 TABLESPOON Flour; 1 collar Radishes; 1 Cucumber; 250 g cherry tomatoes; 2 Federation Chives; 300 g Whole milk yoghurt; 250 g Salad Mayonnaise; 250 g Schmand; 3 TABLESPOONS Apfelkraut; 3 TABLESPOONS Mustard; 400 g Whipped cream; 250 ml Vegetable broth; 7-10 Tbsp Parsley; 7-10 Tbsp flour for the work surface and; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

3 Onions
1 (approx. 2.5 kg) cured pork loin with rind, boneless
2 Bay leaf
4 Cloves
2 TEASPOONS black peppercorns
2 kg Potatoes
5 TABLESPOONS Cider vinegar
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 cube (42 g) Yeast
1 TABLESPOON Sugar
400 g Flour
1 TABLESPOON Flour
1 collar Radishes
1 Cucumber
250 g cherry tomatoes
2 Federation Chives
300 g Whole milk yoghurt
250 g Salad Mayonnaise
250 g Schmand
3 TABLESPOONS Apfelkraut
3 TABLESPOONS Mustard
400 g Whipped cream
250 ml Vegetable broth
7-10 Tbsp Parsley
7-10 Tbsp flour for the work surface and
baking paper

Directions

1
Peel 2 onions and cut them into pieces. Place the meat in a large pot and cover with water. Add onions, bay leaf, cloves and peppercorns and bring to the boil. Cover and cook over low heat for 2-2 1/2 hours. Let the roast cool down in the broth.
2
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel. Press 400 g potatoes through a potato press and let them cool down lukewarm. Cut remaining potatoes into slices. Mix with vinegar and 4 tbsp. oil, season with salt and pepper. Set aside.
3
Crumble the yeast and stir with sugar until liquid. Put 1 tsp salt, mashed potatoes, 400 g flour and mixed yeast in a bowl. Add 3 tbsp. oil and 150 g lukewarm water. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes.
4
Wash and clean the radish and cucumber. Slice or cut both into thin slices. Wash and halve the tomatoes. Wash chives, dab dry and cut into small rolls. Put something aside for sprinkling. Mix yoghurt, mayonnaise and sour cream. Mix salad dressing, cucumber, radishes, tomatoes and chives into the potato slices.
5
Remove meat from the stock, remove rind. Dab meat dry. Mix apple cabbage and 1 tablespoon mustard. Spread the roast all around. Put the dough on a floured work surface and roll out to a rectangle about 1 cm thick. Place the meat on top and carefully beat into the dough. Place on a baking tray lined with baking paper and dust with flour. Let it rise again for about 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes.
6
Peel and finely dice 1 onion. Heat 1 tablespoon of oil in a saucepan and sauté the onions. Dust with 1 tbsp. flour and sauté briefly. Deglaze with cream and stock. Let simmer for about 5 minutes. Stir in 2 tbsp. mustard and season to taste. Season potato salad once more. Serve roast with sauce and salad. Sprinkle with remaining chives. Garnish with parsley if desired.