Seasonal Bread

For the bread dough, finely slice carrots and cook with water or whey in steamer at 100° for 15 minutes.

Then puree.

Mix yeast, sugar and carrot puree with flour and let rise for about 10 minutes (Dampfl).

Salt the lukewarm carrot puree, knead it with the dampfl and the listed ingredients until a firm, smooth dough is formed.

If the dough does not come off the bowl, knead in some flour.

Let the covered dough rest in a warm place until the dough doubles in size.

Or to shorten time: put dough in steamer at 40 °C for 15 minutes.

For the bread filling, finely chop the wild garlic or ruccola or basil.

Divide dough in half and roll out on a surface and spread with half the pesto.

Spread half of the wild garlic and half of the crumbled cheese on the dough.

Roll up like a strudel and place the seasonal bread on a greased pizza tray as a ring.

Proceed in the same way with the 2nd half of the dough and bake the seasonal bread.

Preparation Tip:

This dough is also suitable for pizza, baguette, quiche Lorraine and vegetable strudel.

Related Recipes:

Salmon StrudelFor the salmon strudel, first prepare the mushroom farce. For the mushroom sauce, finely chop the mushrooms... Asparagus StrudelFor the asparagus strudel, preheat the oven to 200 °C. Sauté the onions in the butter for 10 minutes until... Challah – Maggie GlezerIn a large baking bowl* mix the yeast with 65 g flour. Add the warm water, stir and let this dampfl stand for... Fried Hake Fillet on Wild Garlic Mashed PotatoesFor the fried hake fillet on wild garlic mashed potatoes, peel, wash and chop the potatoes. Put the potato... Zucchini StrudelFor the dough, put the flour, salt and 3 tablespoons of oil in a bowl. Gradually stir in 125 ml of lukewarm... Wild Garlic Spinach with Potatoes and Fried EggFor the wild garlic spinach with potatoes and fried egg, wash and finely chop the wild garlic. In a large pot... Steamed Nut Cakes From the SteamerPrepare a smooth yeast dough from the given ingredients (except the butter for the steamer basket and the... Seasonal Vegetable RisottoFor seasonal vegetable risotto, first cook the Riso Gallo Gran Gallo Arborio for 12 minutes in salted water... Easter Ham in Bread Dough with Lemon Yogurt DipFor the bread dough, heat the milk with sugar and salt, stir in the yeast and mix with the flour. Cover the... Fish Fillet in Strudel DoughFor the fish fillet in strudel dough, prepare the strudel dough, knead well, brush with oil so that the...