Basterma (Dried Cured Beef) Bread


- In an electric mixer, on low speed combine flour and yeast, season with salt and ground pepper.
- Gradually add water, knead on a medium speed for 10 minutes, until the dough becomes soft.
- Form the dough into a ball and place in a greased bowl. Cover the dough and let rise in a warm place for an hour or until double in size.
- Roll out the dough on a lightly floured surface, into a 1 cm thick rectangle.
- Arrange Baterma slices on top, leave about 2 cm from the edge.
- Roll the dough into a cylinder, place in a greased loaf pan and let rise for another 35 minutes.
- Preheat oven to 180 degrees Celsius.
- Brush with egg wash and sprinkle with Parmesan cheese.
- Bake for 35 minutes or until golden brown.
- Slice Basterma bread into thick slices and serve with green salad.



3 cups flour
1/2 tablespoon dry instant yeast
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup water + 2 tablespoons
1 egg, beaten + 2 tablespoons milk (for brushing)

The filling
1 kilo Basterma (dried cured beef, thinly sliced)
1/2 cup Parmesan cheese
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