Stuffed White Bread with Wild Garlic Pesto

Stir yeast with sugar and water and leave for 10 min, then add flour, oil and salt and knead with the dough hook of the hand mixer until smooth. Knead well on a floured surface. Place dough in a large enough bowl, cover with plastic wrap and let rise for 1 hour.

Drain mozzarella well and cut into narrow slices.

For the wild garlic pesto, rinse and dry wild garlic and chop stems. Cut wild garlic leaves and blend with all ingredients, except the Parmesan, in a hand blender. Finally, stir in the grated Parmesan.

Preheat the oven to 200 °C. Knead the dough briefly on a floured surface, then divide in half and roll out each half into a rectangle of about 30×15 cm. Cover each rectangle with half the mass of ham and mozzarella slices and roll up.

Press firmly together at the seam.

Place both bread rolls with the seam downwards on a baking paper and let them rise for another 20 min, then bake in a heated oven for approx.

35 min. Cut the baked white bread rolls into slices and serve with wild garlic pesto.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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