International Recipes

for the yeast:
1 1/2 cups water
1 teaspoon sugar

for the dough:
250 g butter
1 liter warm milk
2 kg flour
1 teaspoon salt
1 teaspoon sugar

for the filling:
1 1/2 kg sliced ham
1/2 kg smoked bacon
250 g butter
1/2 kg olives
5 teaspoons granulated yeast
1/2 kg raisins
1 egg (to “varnish”)

Method:

In a bowl, mix the water and the sugar; add the yeast and let stand
for 15 minutes until it has a “head”. Add the butter to the warm milk,
the sugar and the salt.

Pour the milk onto the flour, mix and add the yeast. Make a dough and
knead for 15 minutes. Beat down on a table and put in an oiled bowl
and cover with a damp cloth. Set aside for an hour.

Roll out the dough with a rolling pin. Coat with butter. Arrange the
ham, bacon, olives and the raisins (except for a small part at the
end, so you can seal the bread up).

Roll it up like a swiss roll and brush the”tongue” with some egg to
seal it. Bake at 350° F for 3/4 of an hour. Serve cool. Can be kept
in fridge for up to 4 days. Sprinkle with water and heat up on a low
heat before serving.

10 servings