Šunka u kruhu – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Croatia Servings: Serves 6
Croatia Servings: Serves 6Šunka u kruhu, or ‘Ham in Bread’, is a traditional Croatian delicacy often enjoyed during festive occasions like Easter. This dish is a delightful combination of a savory ham encased in freshly baked bread. Its origins trace back to old Croatian customs where it served as a symbol of abundance and community gathering. The ham, typically smoked, brings a rich, flavorful note that pairs perfectly with the soft, pillowy bread, creating an unforgettable taste experience cherished by many.
Ingredients
- Smoked ham – 1.2 kg / 2.6 lbs
- All-purpose flour – 500 g / 4 cups
- Warm water – 300 ml / 1 1/4 cups
- Active dry yeast – 7 g / 1 packet
- Sugar – 1 tsp / 4 g
- Salt – 2 tsp / 10 g
- Olive oil – 2 tbsp / 30 ml
- Egg – 1, beaten
Instructions
- Dissolve the yeast in warm water with sugar and let it sit for 5 minutes until foamy.
- In a large bowl, combine flour and salt. Add olive oil and yeast mixture. Knead until a smooth dough forms.
- Cover and let the dough rise for about 1 hour until doubled in size.
- Preheat the oven to 180°C (356°F).
- Roll out the dough on a floured surface, big enough to completely cover the ham.
- Place the smoked ham on the dough and wrap it, pinching the seams to seal the dough.
- Place the ham in bread onto a baking sheet, brush with beaten egg.
- Bake in the preheated oven for 50-60 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
Substitutions
- Smoked ham -> Any cured ham
- All-purpose flour -> Whole wheat flour
- Olive oil -> Sunflower oil
Enhancements in the Next Evolution
- Add herbs like rosemary or thyme to the dough for an aromatic twist.
- Incorporate cheese slices on top of the ham before wrapping for extra flavor.
- Use a combination of whole wheat and white flour for a nutty taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
