Party Bread

(*) For a cake springform pan of 22 cm ø. Enough for 8 to 12 people to appetizer.

Mix the flour and the salt in a baking bowl. Melt the yeast in one third of the lukewarm milk. Add to the flour form. Gradually add the rest of the milk and water. Knead everything into a smooth, supple dough. Place in a warm place with the lid closed and let rise until double in size.

Generously butter the cake pan. Press the dough into the mold.

Brush the surface of the dough with water. Score crosswise with a kitchen knife to make a rhombus pattern. Sprinkle surface with a little smoke flour. Let rise for another thirty minutes.

In the meantime, preheat the oven to 250 °C. Now reduce the temperature to 200 °C and bake the bread on the second rack from the bottom for forty-five to fifty-five minutes. Take out and cool.

For the first filling, mix crème fraîche with the cheese. Season with salt, pepper and cayenne pepper.

For the second filling, whip the cream until stiff. Mix half of it with the cream cheese. Chop the kitchen herbs and add them. Stir in the remaining cream until just combined. Season with salt, pepper and lemon zest.

For the third filling, chop the ham. Blend with the cream in a hand mixer or with a hand blender. Season with salt, pepper and juice of one lemon.

Remove the cooled bread from the mold. Using a bread knife from above, remove the soft interior from the outer edge of the bread.

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