{"id":5850,"date":"2014-06-20T06:27:28","date_gmt":"2014-06-20T06:27:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5850"},"modified":"2014-04-20T06:31:29","modified_gmt":"2014-04-20T06:31:29","slug":"speck-zwiebel-brot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/06\/20\/speck-zwiebel-brot\/","title":{"rendered":"Speck-Zwiebel-Brot"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Weizenmehl
\n80 g Hefe
\n3\/4 l lauwarmes Wasser
\n1 TL Salz
\n150 g ger\u00e4ucherter, durchwachsener Speck
\n150 g Zwiebeln
\nMargarine zum Einfetten des Backblechs<\/p>\n

Zubereitung<\/strong>
\nZum Ansetzen des Hefevorteigs das Mehl in eine Sch\u00fcssel geben, in die Mitte eine Vertiefung dr\u00fccken und die Hefe fein hineinbr\u00f6ckeln.1\/4 l lauwarmes Wasser dar\u00fcbergeben und die Hefe unter Zusatz von etwas Mehl zu einem dicklichen Teig verr\u00fchren.
\nMit dem Tuch bedeckt an einem warmen Ort ca. 20 – 30 Minuten gehen lassen.
\nIn der Zwischenzeit Speck in kleine St\u00fccke schneiden, in einer Pfanne ausbraten. Zwiebeln in kleinen St\u00fccken dazugeben und glasig d\u00fcnsten, beides abk\u00fchlen lassen. Salz in der restlichen warmen Fl\u00fcssigkeit aufl\u00f6sen, nach und nach dem Vorteig zuf\u00fcgen, zuletzt Speck und Zwiebeln unterkneten.
\nEinen Laib formen, auf das gut gefettete Blech legen, nochmal 15 – 20 Minuten gehen lassen. Bei 190 – 210 Grad ca. 40-50 Minuten backen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Weizenmehl 80 g Hefe 3\/4 l lauwarmes Wasser 1 TL Salz 150 g ger\u00e4ucherter, durchwachsener Speck 150 g Zwiebeln Margarine zum Einfetten des Backblechs Zubereitung Zum Ansetzen des Hefevorteigs das Mehl in eine Sch\u00fcssel geben, in die Mitte eine Vertiefung dr\u00fccken und die Hefe fein hineinbr\u00f6ckeln.1\/4 l lauwarmes Wasser dar\u00fcbergeben und die … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[125],"tags":[304],"class_list":["post-5850","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brot","item-wrap"],"yoast_head":"\nSpeck-Zwiebel-Brot<\/title>\n<meta name=\"description\" content=\"- Speck-Zwiebel-Brot\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/06\/20\/speck-zwiebel-brot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Speck-Zwiebel-Brot\" \/>\n<meta property=\"og:description\" content=\"- Speck-Zwiebel-Brot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/06\/20\/speck-zwiebel-brot\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2014-06-20T06:27:28+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Speck-Zwiebel-Brot\",\"datePublished\":\"2014-06-20T06:27:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/\"},\"wordCount\":150,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Brot\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/\",\"name\":\"Speck-Zwiebel-Brot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-06-20T06:27:28+00:00\",\"description\":\"- Speck-Zwiebel-Brot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/06\\\/20\\\/speck-zwiebel-brot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Speck-Zwiebel-Brot\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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