Alpine tear-and-share bread

Total time: 3hr 15m
Preparation Time: 30m

For 700 g

Nutritional Information

Contains 342 Kcal, 15g Protein, 32g Carbohydrates, 17g Fat


  • Dough
  • 200 g mealy potatoes
  • salted water, boiling
  • 1 tsp salt
  • 300 g brown flour
  • 0.25 cube yeast (approx. 10 g)
  • 100 g sour single cream
  • 0.5 dl water
  • To shape the bread
  • 130 g country bacon whole, rind removed, diced
  • 4 tbsp dried fried onions
  • 100 g tangy Appenzeller, cut into cubes
  • Utensils
  • One loaf tin (approx. 25 cm), lined with baking paper

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  • Dough

    Cook the potatoes, uncovered, in boiling salted water for approx. 20 mins. until soft. Remove the potatoes, allow to cool slightly. Mix the flour, salt and yeast in a bowl. Add the sour single cream and water. Peel the potatoes, pass through a food mill and into the flour, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.
  • To shape the bread

    Knead the bacon, cheese and fried onions into the dough. On a lightly floured surface, shape the dough into approx. 20 balls, layer in the prepared tin. Cover the dough and leave to rise again at room temperature for approx. 30 mins.
  • To bake

    Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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