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You can mix the meat and potato fillings together for a combined filling, or keep them separate to create layers.
Prepare the Dough:
Punch down the risen dough and divide it into equal portions (you can make one large bread or several smaller ones).
Roll Out the Dough:
On a floured surface, roll each dough portion into a circle or oval shape, about 1 cm thick.
Add Filling:
Place a generous amount of the potato filling in the center of the dough, leaving about a 2 cm border.
Add the meat filling on top of the potato layer if combining.
Seal the Bread:
Fold the edges of the dough over the filling, pinching to seal tightly.
You can shape it into a ball, a rectangle, or a traditional loaf shape.
Second Rise:
Place the stuffed dough on a baking sheet lined with parchment paper.
Cover and let it rest for about 20-30 minutes.
Step 5: Bake
Preheat the Oven:
Preheat your oven to 180-190°C (356-374°F).
Apply Egg Wash (optional):
Brush the top of the bread with the egg wash for a shiny, golden crust.
Bake:
Bake in the preheated oven for 25-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool:
Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Cooking Tips
Dough Consistency: The amount of flour may vary slightly based on humidity and flour type. Add flour gradually to achieve a soft, non-sticky dough.
Herb Variations: Experiment with different herbs like parsley, thyme, or rosemary to suit your taste.
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