Baked Salad Baking Dish

Rating: 3.11 / 5.00 (9 Votes)

Total time: 45 min

Bread dough:

Layered salad:



Bread dough: Cook the baking mixture with yeast and water according to package instructions and let rise. Spread a wide dish (diameter 20 cm, 2, 5 liters capacity) smoothly with aluminum foil, fill with loosely crumpled kitchen roll and fold the overhanging foil inward. Turn out the aluminum dome from the baking bowl, grease the outside and place it with the flat side on a baking tray covered with parchment paper. Remove the dough from the baking bowl using a dough card, knead again briefly on a lightly floured surface, roll out sufficiently large (approx. diameter 40 cm) and place over the aluminum dome so that an edge of dough about 2 cm wide protrudes. Coarsely chop the peanut kernels, coat the outside of the dough with water, sprinkle with nuts (perhaps press lightly until smooth) and leave to stand for another 10 minutes.

Top/bottom heat: preheat to 240 degrees . Bake at about 200 degrees (lowest rack). Hot air: Preheat to 230 degrees . Bake at about 180 degrees. Gas: Preheat to level 6. Bake at level 3-4. Baking time: About half an hour.

After baking, remove bread from aluminum dome and cool on a cooling rack.

Layer salad: Put all ingredients in the bread bowl in the order mentioned.

Dressing: Mix Crème fraîche Classic, crème fraîche with fresh herbs, season with salt, pepper and sugar and pour over the leaf salad (do not mix !).

Our tip: It is best to use fresh herbs for a particularly good flavor!

Related Recipes: