Bread Gugelhupf

For the bread cake, mix the yeast with 2 tablespoons of the water in a bowl (without “walking” time). Mix flour, salt and herbs, add the yeast-water mixture and remaining water and mix with the kneading hook of the mixer to a soft dough.

It should not stick! Prepare filling from tomatoes, garlic, herbs, onion and bacon cubes. Roll out bread dough into a rectangle of about 3-4 mm.

Spread the filling on it, sprinkle cheese on top and form into an oblong roll. Put the dough roll into a lightly greased gugelhupf form and close/press the two ends of the roll together to form a circle.

Pierce the dough roll a couple of times with a knitting needle or similar so that no air remains in the dough. But not too deep, so that the filling doesn’t ooze out at the bottom.

Brush the dough roll with a few tablespoons of water and cover with a tea towel. Let the dough rise in a 40-50° oven or in a warm place (in the oven for about 45 minutes) until it has risen by about one third.

Then bake in a 180°C oven for 50-55 minutes until no more dough sticks when tested with a stick.

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