Vegetables in Bread Dough

Preheat the oven to 200 °C (fan 180, gas mark 3).

Stir the yeast with 80 ml of warm water and add one tablespoon of sugar.

Separate the egg, put the egg whites aside. Add the egg yolks to the flour and mix everything together to form a dough. If necessary, add more water.

Cut the pumpkin into cubes, remove the peel from the parsnip and cut into cubes, cut the corn kernels from the cob, chop the onion leek, chop the chestnuts.

Heat clarified butter in a large frying pan and sauté the vegetables, season with salt, add vegetable soup and simmer until soft. At the end of cooking add onion leeks and chopped chestnuts, season with maple syrup.

Cut off the chicken breast, mix with the whipped cream and the egg white, season with salt and blend with a magic wand until creamy.(Farce) Strain the vegetables and mix with the farce. Roll out the bread dough to a sheet and line a loaf pan with it. Pour in the vegetable mixture, cover with the dough, press everything together well and bake at 200 degrees for about 20 minutes. Remove the bread from the pan and carefully cut into slices. Serve with a salad.

Tip: Instead of clarified butter, you can also use butter in most cases.

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