Recipe

Briosce Rustica Rich Bread With Cheese And Meats Recipe

Add Step-by-Step Photos	Dora / All my dishes 1 year, 6 months ago This is a very rich and tasty bread. It’s very appreciated at parties, since it can be eaten without a plate or a fork and it tastes better than regular bread. Very much appreciated by children (my advice is to avoid pepper if you will serve it to... More Prep:20m Cook:40m Servings:20	Dora
	italian

briosce1

briosce2

briosce3

briosce4

briosce5

Add Photos

Does this look good? Yeah! / Nope

Recent Gawkers

dimarco

carmenpe

dora

suestone

merrimay

twoangel

brandypr

Ingredients

For the dough:

• 500 grams multipurpose bleached flour

• 150 grams of lard or shortening (lard is tastier but not so healthy. Crisco does well enough)

• 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)

• 3 eggs

• 80 grams of parmigiano or pecorino grated

• salt and pepper

• milk as needed

For the filling:

• 300 grams of provolone cheese cut in little pieces (you can mix some parmigiano or pecorino in if you like it richer)

• 100 grams of low fat bacon cut in little pieces

• 100 grams of bologna cut in little pieces

• 100 grams of salame cut in little pieces

Directions

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.

Not quite what you're looking for? See more Bread / Misc

Or see more just like this

Comments

dee 1 year, 6 months ago said:
This bread sounds wonderful. I look forward to making some... SOON!

dora 1 year, 6 months ago said:
Thanks! It's been a huge success with my husband's family!

decobabe 1 year, 6 months ago said:
Current thinking is that lard is healthier than the transfats in Crisco! Could this be made with oil or butter?

dora 1 year, 6 months ago said:
Judith, of course you can use butter if you prefere, I never tried this specific one with oil but every other time that I substituted butter or lard with oil it gave me great results, even better I would say.

suestonebender 6 months ago said:
I've been pining for a new bread recipe to try out this weekend, and this sounds soooooo good! Thanks for sharing this, Dora.

Add a Comment