Tuscan lamb bread

Category: Bakery products

Kitchen: italian

Ingredients
lamb thigh	~ 800-900 g
salted lard	200 g
fresh rosemary	1-2 twigs
sage fresh	1-2 twigs
thyme fresh	1-2 twigs
garlic	3 cloves
salt
salt pepper
for the test
wheat flour	250 g
warm water	125 ml
olive oil	25 ml
fresh yeast	12 g
sugar	0.5 tsp
salt	0.5 tsp
for sauce
dry white wine	200 ml
onion	1 PC
celery stalks	2 pcs
carrot	1 PC
tomato	1 PC
fennel	0.5 pcs
tomato paste	1 tbsp. l.
salt
ground black pepper

Cooking method

Traditionally, the thigh of lamb is taken for Tuscan bread. If not, you can take a shoulder blade of lamb. No lamb, you can take pork or beef, but lamb is better.
First, prepare the dough. The proportions are always the same: 1 part liquid and 2 parts flour.

Dissolve the yeast in a little water to dissolve it. Add a pinch of salt (it will slow down the process a little) and a pinch of sugar (it activates the yeast). Then add a spoonful of flour, stir.

Leave the dough for about 30 minutes at room temperature, covered with plastic.

After the dough is covered with bubbles and doubles in volume, pour the dough into the sifted flour and knead the elastic dough (by hand, or as you like) gradually adding liquid. Roll the dough into a ball, put it in a bowl and make cuts.

Preparing meat. Separate the meat from the bones. I already had boneless lamb thigh pulp, so I skipped this step. Cut out unnecessary veins.

We spread the meat on a board covered with baking paper, cover with another sheet of paper and with a flat hammer (no chipping) beat the meat well without destroying the meat fibers. It is necessary to achieve the same thickness of a piece of meat so that it will cook evenly in a roll.

Cut the crust off the bacon, chop coarsely and grind in a food processor with rosemary, sage, thyme and garlic. You should get the consistency of lard.

Salt and pepper the meat a little, grease it gently on the surface with the resulting lard.

Helping ourselves with the paper on which the meat lies, we roll it into a roll. We tie the roll with culinary twine, first wrap it along its length, then wrap it across. The twine does not need to be tightened tightly, this is only necessary so that the roll does not fall apart during the cooking process. When the roll is rolled, add salt and pepper it.

Heat a frying pan on the stove, pour olive oil into it and fry sprigs of rosemary, thyme and a few cloves of garlic in the skin. Put a roll on a preheated frying pan and quickly fry on all sides.

On a baking sheet, put coarsely chopped fresh vegetables and bones from the thigh (if the meat was with bones).

Put the roll on top. Put the baking sheet in an oven preheated to 200 degrees for about 30 minutes. After 10 minutes, open and pour wine over the top. When ready, remove the roll from the oven, and do not forget to remove the twine.

Roll out the risen dough.

Put a roll on it and wrap the dough completely.

We put a sheet of baking paper on a baking sheet, bread on top, make notches with a knife, cover with a napkin and let it rest for 20-30 minutes, then put in an oven preheated to 200 degrees and bake for about 20-30 minutes. Watch out, all ovens are different.

While the bread is baking, make a sauce from vegetables baked with a roll. Transfer the vegetables to a heavy-bottomed saucepan, fry quickly with a spoonful of tomato paste and cook for 20 minutes over medium heat.