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Ham in the bread dough

  • (1)
  • Preparation time: 2 h
  • Difficulty:
  • Number of ingredients: 10
ham in the bread dough

Ham in batter is a dish that usually attracts interest and enthusiasm thanks to its impressive presentation, tender bread and exceptional taste. Although it is suitable for preparation throughout the year, it seems to be particularly popular for the Easter holidays.


It can be prepared the day before so that it is ready for a festive breakfast. Even for those of you who do not usually make sourdough and would like to prepare something special, ham in dough is a great choice. A little effort to prepare this dish will certainly pay off, as few things can compare to its taste.

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Ham in the bread dough

  • Preparation time: 2 h
  • Difficulty:
  • Number of ingredients: 10

Ingredients:

Instructions:

1. Step Dough: Sift the flour into a bowl and add the dry yeast, sugar and salt. Make a well in the centre and pour in the warm water and olive oil. Knead a smooth dough with your hands or with a mixer. Cover with a clean kitchen cloth and leave to rise in a warm place for about 1 hour to double in volume.
2. Step Preparing the ham: While the dough is rising, prepare the ham by removing any remaining skin or excess fat. If desired, the ham can be further seasoned with spices such as rosemary or thyme for extra flavour.
3. Step Shaping the ham in the dough: Once the dough has risen, roll it out on a lightly floured surface to a size large enough to wrap the ham completely. Place the ham in the centre of the dough and gently wrap the dough around the ham so that it is completely covered. Cut off the excess dough and use for decoration if you wish.
4. Step Baking: Place the ham in the pastry on a baking tray lined with baking paper. Brush the pastry with beaten egg for a nice shine. Preheat the oven to 180°C and bake the ham for about 45 minutes to 1 hour, until the pastry is a nice golden brown colour.
5. Step Serving: let the baked ham in the pastry cool slightly before slicing. Serve warm or at room temperature.

O avtorju

Ana F.
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