Briosce Rustica Rich bread with cheese and meats
From dora 16 years agoIngredients
- For the dough: shopping list
- • 500 grams multipurpose bleached flour shopping list
- • 150 grams of lard or shortening (lard is tastier but not so healthy. Crisco does well enough) shopping list
- • 1 teaspoon of yeast (I buy the one pound instant dry yeast at Sam’s club as I bake our own bread at least twice a week) shopping list
- • 3 eggs shopping list
- • 80 grams of parmigiano or pecorino grated shopping list
- • salt and pepper shopping list
- • milk as needed shopping list
- For the filling: shopping list
- • 300 grams of provolone cheese cut in little pieces (you can mix some parmigiano or pecorino in if you like it richer) shopping list
- • 100 grams of low fat bacon cut in little pieces shopping list
- • 100 grams of bologna cut in little pieces shopping list
- • 100 grams of salame cut in little pieces shopping list
How to make it
- Mix the flour with the grated cheese, the eggs, the shortening and 100 grams of warm milk in which you have previously dissolved the yeast, add warm milk until it reaches the consistency of bread dough. knead the dough till it becomes smooth .Flatten the dough on a table like a big pizza (it needs to be half an inch thick). On top of it spread the provolone, the bacon, the bologna and salame then roll the dough tightly. With the dough roll create a big donut and place it in a buttered pan, I usually use the pan with the hole in the middle. Let it raise in the fridge overnight. Bake it in a preheated oven at 180 C ( 350 F) for about 40 minutes, until the surface browns.
- You can serve it warm or at room temperature.
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