Cologne (dpa/tmn): Placing bread on an open fire? That brings back childhood memories. But let’s be honest: time together in front of the fire, sprinkled with exciting stories, and watching the flames used to be more important than the bread itself, and it used to be tasty, too. This loaf bread is something else entirely, in the middle of which a hot dog sausage has been hidden and served with a spicy cucumber relish.
The bread becomes wonderfully crisp on the outside due to the heat of the coals, the sausage inside cooks gently. To serve, slide the sausage and bread stick onto the plate and top with a little ketchup, mayonnaise and mustard. Then you garnish everything with a generous dollop of sweet and sour cucumber relish with a fine rosemary scent. Great with: An ice cold India Pale Ale. You can still tell exciting stories.
Ingredients for 4 hot dogs as loaf bread:
250 g of wheat flour (type 405 or 550), 1/2 teaspoon of salt, 1/2 packet of dry yeast, 1 teaspoon of sugar, 1 tablespoon of olive oil, 160 ml of water (lukewarm), 1 onion (red), 4 gherkins, 1/2 teaspoons of rosemary needles (fresh), 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, 1/2 teaspoon of sugar, salt, pepper, 4 thin sticks, 4 sausages for hot dogs, ketchup, mayonnaise and mustard to taste
1. For the dough, put all the ingredients except the water in a bowl. Gradually add the water and knead all the ingredients into a smooth, elastic, smooth dough (about 6 minutes).
2. Cover and let rise at room temperature for about 1 hour. Then add a little flour and knead the dough again until it forms an elastic dough.
3. For the seasoning, peel and finely chop the onion. Also cut the pickles into very fine dice. Mix both together in a small bowl and mash with a fork or potato masher or mortar and pestle until a coarse puree forms.
3. Finely chop the rosemary needles and add them together with the olive oil and balsamic vinegar. Season to taste with sugar, salt and pepper.
4. Clean the sticks of dirt and sharpen the ends with a sharp knife. Pierce the hot dog sausages on the sticks.
5. Form a small handful of dough into a long, thin roll (about twice the length of the sausage) and wrap around the sausage. Pinch the top and bottom ends to prevent the dough from falling.
6. Grill loaf bread evenly on all sides over grill or pan over indirect heat until bread is crisp. Serve relish and optional ketchup, mayonnaise, and mustard with hot dog bun.
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