This is a polyvalent recipe, you can use it for breakfast, at launch time, on a picnic … It takes its time to prepare mostly because you need the yeast to do its work, and it works at its own rythm, just be patient 🙂
Ingredients:
– ½ kg flour
– 250 ml milk
– 70 gr butter
– 70 gr sugar
– 1 egg
– Baker’s yeast (about 5 gr, dry)
– 250 gr ham
– 200 gr brie cheese
Heat 250 ml of milk and 70 gr of butter until butter is dissolved and let cool until a warm temperature. Then add ½ kg of flour in a bowl through a colander, add also 70 gr of sugar, baker’s yeast, a coffee spoon of salt and the milk with butter. Mix well first with a spatula or wooden spoon and then with your hands. Once well mixed you need to knead it on a table, keep kneading it for about 10 minutes. If it is still sticky just let rest for about 20 minutes and then will be non sticky.
Let the dough rest in a bowl cover with a cloth and let rest for at least one hour.
After that time the dough will double in volume now you have to smash it with your hands and then with the help of a rolling pin. Just stretch the dough without hesitating too much about the shape.
Once strechted cover with 2 or 3 layers of ham. Over the ham place some sticks of brie cheese.
Fold the dough and try to cover the ends. Let rest for about 1 hour. Finally paint the bread with a whisked egg and cook in the oven at 350º F (180º C ) for 20 minutes.
Music included in the video (Airport Lounge) is composed and their rights belong to Kevin MacLeod ( the music is distributed with a CC-by license.
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