This is an old favorite of mine. A recipe I've used for more than 25 years. It also eats well cold or reheated in a bit of oil on a fryingpan. All that remains is a loose page from a cookbook, so I don't know the exact origins.
150g butter or margerine 0.25L milk 50g fresh yeast 1 tsp salt 540g wheat flour 2 onions 250g mushrooms 3 tbsp oil 2 tsp paprika 0.15L stock 600g ground beef or veal 3 eggs 2 tbsp breadcrumbs sesame seeds
Melt the butter, mix with the milk and add the yeast into the lukewarm mixture. Add salt and flour. (If using dry yeast, you need 1 portion and should mix it with the flour instead.
Knead the dough well and leave it in a warm place for 20 minutes. It should about double in size.
Finely chop mushrooms and onions.
Saute the onions and mushrooms on a frying pan. Add salt, pepper and paprika and fry for a couple of minutes more. Add the stock and leave on a medium heat until the liquid has evaporated.
Roll out the dough on a floured table to a size of about 60cm by 45 cm. Try to avoid making any holes in the dough.
Mix the mushroom mixture, ground beef, 2 eggs and breadcrumbs in a bowl. If the mixture feels too loose, add a bit more breadcrumbs. (The picture is from a slightly larger batch, so there's 3 eggs instead of 2).
Spread the mix evenly over the rolled out dough leaving a little bit of the dough free on both ends and one of the sides.
Roll up the dough starting at the side where you let the filling go all the way to the edge.
When done rolling up the bread, transfer to a baking sheet, cover and leave for another 15 - 20 minutes while the oven heats up to 225C.
Whisk the remaining egg and brush it over the bread. Sprinkle sesame seeds over it if you have them. (I was sure I did, but it turned out to be quinoa instead).
Put the bread in the oven and lower the heat from 225C to 200C and bake for 45 minutes.
Once out of the oven, let it cool a bit and serve with a green salad on the side.
This is one of those recipes that lends itself really well to variations. The two simplest ones are adding grated red and green pepper or adding grated cheese and dijon mustard. In both cases, you will need to use less meat and mushrooms and more breadcrumbs or increase the size of the dough a little bit to avoid the bread breaking up while baking.
If you're making a larger portion (I usually do), then shaping it as a horseshoe may be a way to fit it on the baking sheet.
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