Stuffed Bread

Separate the onions from the skin and finely dice. Olives drain and cut into small slices.

Cut the top of the bread into small pieces. Hollow out the bread except for a narrow edge. Soak half of the removed bread mass in tap water, then squeeze it out.

Knead onions, mince, pork fat, soaked bread, mustard and the egg in a baking bowl with the dough hook of the hand mixer until smooth. Season with pepper and salt. Knead in olive slices. Fill the meat mixture into the bread. Put bread lid on and wrap everything together loosely in aluminum foil. Bake in heated oven for about 1 hour and 40 minutes.

Electric oven : 225 degrees

gas : level 4

convection oven: 190 °C

To prepare the sauce, whisk the crème fraîche and whipping cream until smooth. Add the peeled and finely chopped garlic and thyme. Season with salt and pepper.

Cut the bread into cake pieces and place on the table in combination with the sauce.

Note tom: The bread should not be baked too dark, because the crust alternatively becomes too hard.

Instead of mixed wheat bread, ditto mixed rye bread can be used.

Our tip: Use fresh thyme for an aromatic flavor note!

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