Hearty bread wreath with Ofenk—sedip
[Contains advertising] I love the season of Advent and I love Christmas. I have already mentioned once. In no other time have we to make ourselves over a longer period of time, so many thoughts what we like and when and where delicious food could. Especially on the three Christmas days.
• Directly to the recipe • recipe •print
Many weeks before the Christmas days will be pondered and considered and considered and pondered what it could be about the days of Christmas so delicious. In my experience, there are those who want to according to ancient Tradition, every year the same food, and other the like vary in the choice of the Appetizer, the Main course or the Desserts.
This year I wanted to go also time away from my traditional ways, and something else new to try. Something informal and casual, something you can eat with your hands. Therefore, was it for me to create, in the framework of the cooperation with ALDI SÜD, for the Blogger cooking challenge in the month of December, a recipe on the theme of "Christmas time is different".
I've been thinking about the theme of "Christmas time is different" and came to the conclusion that I definitely want to find a recipe or a Food, which is, in fact, more informal than usual for the Christmas days. Something that falls easily from the traditional framework, without the traditionalists in my family to scare them. We want to all sit peacefully at a table and enjoy together ? .
After many Considerations and Try my heart was of good bread wreath with baked cheese dip. I added the bread wreath with baked cheese, because it met my expectations for this year's Christmas day great. The oven cheese together and baked with the bread wreath in the oven. My idea was also to complement the bread wreath with other Dip-worthy delights such as pineapple, pears, raw vegetables, or ham according to your preference. Simply all what you want with the delicious oven hot to enjoy cheese.
The bread wreath is made of a yeast dough with milk and Butter. The preparation of the dough is very easy and it is nice to process, for the Success You should be aware of but in any case, the order of the preparation. For the decorative incising is a technique that I will let me by the way, a sweet pastry called "Zupfschnecken" inspire ? . They, however, are from the top cut, I think, however, inclined more beautiful in person.
For the bread wreath filling I have chosen in combination with the Oven cheese dip rosemary, garlic and olive oil. But in the case of the filling of Your imagination has no limits. You can vary to your heart's content. For example, I roll the dough with Creme Fraiche and very finely sliced bacon and spring onions. The filling should not be too lush, because the dough is rolled and cut.
Serve You can the heart bread wreath to the variety of occasions. Of course, on the Christmas days as a pre - or main dish, or at a different time, when do You expect dear friends. With oven-baked cheese as a Dip variant or another Dip. Also as a side dish to meat Fondue he's doing well.
If You still to simple Dessert ideas for the Christmas days are looking for, I can show You my Mini-cream puffs cream dessert with red fruit compote , or my simple Mousse au Chocolat recommend.
Hearty bread wreath with baked cheese dip
INGREDIENTS
ALL THE INGREDIENTS ARE AT ALDI SÜD IS AVAILABLE
MAKES 2 BREAD WREATHS WITH CA. 23CM DIAMETER
FOR THE DOUGH
THE DOUGH NEEDS 1 HOUR PLUS TO GO AGAIN FOR 30 MIN. IN WREATH FORM!
- 220 ml of whole milk - 3,5% fat
- 120 g Butter
- 21 g yeast, freshly - crumbled
- 1 TSP sugar
- 1 Egg - Size M
- 600 g wheat flour - Type choice
- 2 TSP salt
- 1 egg yolk - for brushing
- 2 Pinches of rosemary, fresh, whole needles - to Decorate
- 2 Pinches of sea salt - to Decorate
FOR THE "STUFFING"
- 2 TBSP olive oil
- 2 TBSP rosemary, fresh - finely chopped
- 1 clove of garlic - finely sliced
- Salt and pepper - to abwürzen
- 2 pieces of oven-baked cheese - the bread wreath in the middle
INSTRUCTIONS
FOR THE DOUGH
- First of all the milk in a pot of tepid to warm by the stove take. The Butter and the teaspoon sugar , stir and dissolve.
- Then bröselst You the 21g of yeast into it and Stir in the also dissolve.
- After You give the yeast and milk in a mixing bowl and the Egg to.
- Then vermengst You the wheat flour with the salt and give it gradually to the yeast, milk and the Egg. Best the dough hook of the hand mixer or the kitchen machine to use. PLEASE NOTE: This order is for the Success very important, so the flour into the yeast in the milk and not Vice versa.The dough You should be a total of 7-10 minutes, knead until nice and smooth is. He should not stick to the fingers.
- After that, the dough is still a bit of a ball forms in the bowl, lightly oil and put the dough back into place. With a kitchen towel covered in a warm place for about 1 hour.
FOR THE "STUFFING"
- In the meantime, can You ever see the rosemary and chop finely the garlic, finely chop and add to the olive oil mix. With salt to taste and set aside.
THE DOUGH FORMS
- After the dough went You share it on two equal-sized pieces of dough on.
- The pieces of dough in succession onto a floured work surface to two rectangles, approx. 40 x 20 cm with the rolling pin to roll out and, where appropriate, with the hands of some "forms".
- Now, could You pass the first piece of dough, up to the edge of a thin layer of the rosemary/garlic Oil.
- The dough piece on the longitudinal side to form a long "sausage" roll.
- The dough roll carefully (with the "seam" down) on a baking sheet with parchment paper to the oven-baked cheese-wood box to a circle forms and the Ends of the seal, in which you do something together knead. The cheese You put again in the fridge. PLEASE NOTE: Should the Dough not quite to the oven, cheese-wood box will fit, this slightly with your hands to form a long "sausage" roll. It should be about 1 cm of space between the wood box and dough.
- Now You cut with a kitchen scissors from the top diagonally with about 1 cm distance in the Dough, but not completely cut through.
- The dough pieces alternately or in a staggered place. Then the dough wreath again, covered, for about 30 minutes to go leave.
- The same with the second dough piece of the method as described above.
- In time the oven to 200 degrees top/bottom heat preheat.
- After the Go, the dough with the egg yolk, with rosemary, sea salt, or to taste seasoning/garnish. The oven-baked cheese from the foil unwrapping , and in the wood box set.
- The bread wreath with baked cheese for about 20-25 minutes in the preheated oven and bake.
- After 10 minutes the bread wreath with oven-baked cheese out of the oven and the oven cheese cross - cut, the corners to the outside flaps and all for another good 15 minutes in the oven and continue to bake.
- The bread wreath after the expiration of the time out of the oven , take the second bread wreath in the oven put.
WHAT DO YOU MEAN?
