Cheese and sour cream bread flambé
As the first step in the cheese and sour cream bread flame, cut the cleaned potatoes into approx. 3 cm cubes and cook them in plenty of water with 1 teaspoon of salt until soft, then strain and let them steam for 10 minutes.
Warm the milk with the sugar, then crumble the yeast into it and let it rise.
Sift the flour into a bowl, mix in the yeast-infused milk, mashed potatoes and 15 g salt. Knead for 10 minutes using a dough mixer, then cover with cling film and leave to rise in a warm place for 1-1.5 hours. Don't be alarmed, the dough will be softer than usual.
Cut the purple onion into thin slices, salt it, add sugar, and set aside.
Grate the cheese on a large grater and mix it with the sour cream, crushed garlic and salt.
Pour the dough into a baking tray lined with baking paper and, with lightly oiled hands, stretch it to the size of the tray. Brush it with a little oil so that it is easier to spread the sour cream mixture on it.
Spread the dough with the cheese and sour cream mixture, then add the sausage cut into rings.
Bake in a preheated oven at 230 degrees, using top and bottom heat, for about 20 minutes until golden brown. Be careful, because no two ovens are the same, so the baking time may vary. When it is baked, remove it from the oven and sprinkle the top with the purple onion.
- Preparation time: 20 minutes
- Proving: 1.5 hours
- Baking time: 20 minutes
