Stuffed farmer's plait with chive quark

Name: Stuffed farmer's plait with chive quark
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1 kg Baking mix for; 7-10 Tbsp Crusty bread; 2 packages Dry yeast; 5 medium-sized onions; 200 g Diced ham; 1 TABLESPOON oil, some flour; 1 collar Chives; 500 g Curd (20 % fat in dry matter); 200 g Cream cheese; 3-4 Tbsp Mineral water; 7-10 Tbsp salt, white pepper; 7-10 Tbsp tomato slices and; chives, baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1 kg Baking mix for
7-10 Tbsp Crusty bread
2 packages Dry yeast
5 medium-sized onions
200 g Diced ham
1 TABLESPOON oil, some flour
1 collar Chives
500 g Curd (20 % fat in dry matter)
200 g Cream cheese
3-4 Tbsp Mineral water
7-10 Tbsp salt, white pepper
7-10 Tbsp tomato slices and
chives, baking paper

Directions

1
Mix the baking mix and yeast. Add 720 ml lukewarm water. Knead briefly with the dough hooks of the hand mixer at low setting, then at highest setting for approx. 3 minutes. Cover and leave to rise in a warm place for approx. 30 minutes
2
Peel 4 onions, dice finely. Fry them crisply with the ham in hot oil and let them cool down
3
Knead the dough with floured hands. Form into 2 rolls (approx. 50 cm long). Press slightly flat. Spread the ham filling over it, fold the dough over it and form it into rolls again. Turn over and lay diagonally on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 45-50 minutes
4
Peel 1 onion, dice finely. Wash and chop the chives. Mix with quark, cream cheese and mineral water, season to taste. Take out the bread and let it cool down. Add the quark. Cover with tomatoes and chives