Asparagus, Feta and Prosciutto Bread

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Asparagus, Feta and Prosciutto Bread
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h.
Ready in

Ingredients

for
1
Ingredients
400 grams
½ cube
Yeast (21 grams)
½ teaspoon
175 milliliters
lukewarm Milk
50 grams
soft Butter
2
250 grams
white Asparagus
1 handful
150 grams
Prosciutto (in slices)
100 grams
100 grams
grated Cheese (such as Bergkäse)
freshly ground Pepper
Vegetable oil (for the mold)

Preparation steps

1.

Put the flour in a bowl and make a well in the middle. Crumble the yeast into it and mix with the sugar, milk and a little flour. Cover and let rise for about 30 minutes in a warm place. Add 1 teaspoon salt, butter and egg to the flour mixture, and knead into a smooth dough that no longer sticks to the edges of the bowl. If necessary, add more milk or a little flour. Cover the dough and let rise for further 30 minutes in a warm place.

2.

Peel the asparagus bars upto thirds. Cook the asparagus bars in salted water for about 8 minutes until al dente. Drain, rinse with cold water and pat dry.

Rinse the wild garlic, shake dry and coarsely chop the leaves. Cut the prosciutto into thin strips. Pat dry the feta and chop. Mix the feta with the cheese, asparagus, wild garlic and the prosciutto strips, and season with pepper and a little salt.

3.

Knead the dough again well and knead in the asparagus-feta mixture. Place the dough into an oiled mold and let rise again for about 15 minutes.

4.

Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 1 hour (insert a toothpick to check for doneness). 

5.

Remove the mold from the oven, let it rest briefly and release the bread on a wire rack. Serve cool or warm.