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Pull-Apart Bread with Speck and mushrooms

approx. 1 1/2 hours (includes time for baking)

Back to overview

Pull-Apart Bread with Speck and mushrooms

approx. 1 1/2 hours (includes time for baking)

Serves 4

For the dough:

500 g flour

10 g salt

5 g sugar

4 tbsp of olive oil

1/2 cube of fresh yeast

250 ml water

For the filling:

25 g butter

25 g olive oil

150 g Tiroler Speck PGI Ham Cubes HANDL TYROL

200 – 300 mushrooms of the season (chanterelles, porcini mushrooms)

1 garlic clove

1 onion

1 lemon

fresh herbs

salt and pepper

Tiroler Speck PGI Ham Cubes - the practical little helpers from HANDL TYROL

Tyrolean Ham PGI Speck cubes Handl Tyrol

Preperation

Level of difficulty:

Advanced

For the dough, stir together all mentioned ingredients and knead with a standing mixer equipped with a dough hook or your hands for 5-7 minutes. Set the dough aside for around 30 min, until doubled in size. Meanwhile, prepare the fillings.
To clean the mushrooms, drizzle the chanterelles with flour and toss them in cold water, then quickly remove and drain. Clean the porcini mushrooms with a brush and a small knife. Cut all mushrooms into small dices. Heat the butter and olive oil in a pan and sauté the mushrooms. Squeeze half a lemon and add to the mixture. Season with freshly ground pepper and a pinch of salt. Toss into a strainer and let drain.
Meanwhile finely chop the onion. In the same pan, fry the ham cubes with some olive oil. Add the chopped onions and freshly grated garlic. Return the drained mushrooms to the pan and stir thoroughly. Spread the ham-mushroom-mixture onto a baking tray and place in the fridge to cool down.
In the meantime, grease the baking tin. Divide the risen dough into 3 pieces. Roll out from the middle into a rectangle. Sprinkle every piece evenly with the ham-mushroom mixture. Cover with a baking paper and press firmly down with the rolling pin, until the filling is pressed nicely into the dough. Cut into stripes or squares. Roll up every piece with the filling inside and arrange them in the buttered baking tin. If the rolls are too high, you can cut them in half. Allow for a little extra space, since the bread will rise further during baking.
Brush the bread with some water and bake at 200°C for 45 minutes, if possible, with a lot of steam.

For your next BBQ party, picnic or trekking adventure!