Napoletana Sausage, salami and cheese bread……
Questa pane e’ per Brodie, la cugina di mio marito, Grant.
Si e’ sposito il venerdi. i migliori auguri, Brods e dexter!!
Beautiful wedding, wonderful day, molti grazie…..
I think this bread will go exceptionally well with the Chutney that the two Mamma’s made to celebrate their children’s wedding and the uniting of two families…
What a gorgeous idea….
So without further ado……
Lets get beasty yeasty today!!
What will you need?
A bit of patience as it’s another 2-3 dough bread~! But as i always say….WELL WORTH IT!!
5 tsp of dried yeast
5 tsp of sugar
1 & 1/2 cups of warm water
4 large egg yolks
2 cups of Strong bread flour
Pinch of salt.
Ok, what to do?
Stir the sugar into the warmed water and mix in the yeast.
Combine well and leave for 10 minutes until frothy.
Add in the egg yolks, salt and stir until smooth.
Add in half the flour and beat until smooth, then add in the rest of the flour.
Knead for about 5-6 minutes.
Place dough in lightly oiled bowl and cover well and leave for 1 hour.
4 large eggs
1/2 cup of sugar
Pinch of salt
4 cups of Strong bakers flour
250g of softened butter
1/2 cup of grated mozzarella
1/2 cup of grated parmesan
1/2 cup of salami finely cubed
1/2 cup of cubed sausage
1/2 cup of pecorino cubed or aged cheddar
1 teaspoon of black pepper
1/2 tsp of chilli powder or 1 very finely chopped fresh chilli
In this recipe, I also added very finely chopped up garlic potatoes as I had some left over.
The traditional recipe also doesn’t have chilli but that is to my taste, so you can leave it out.
It is almost like the Calabrese bread, Piccia, where you can chuck all and sundry in it.
Mix eggs, salt and sugar together and add 1 cup of the flour.
Beat till smooth and then add the 1st dough/ sponge to this mix.
Add rest of the flour and mix until combined.
Mix in the butter, usually 50g at a time.
When well combined, add in the grated cheeses and pepper and knead in well.
Knead until dough is smooth, usually about 5-6 minutes.
Now notice I used a brioche tin as I thought my charlotte mould was too big but in hindsight, possibly not.
Place dough in the lightly oiled bowl, tightly covered and allow to rise for 90 minutes.
Turn dough out on lightly oiled board and slightly flatten dough out (see photos above).
Sprinkle half the mix of cubed meat and cheese , (with a sprinkle of the chilli tossed through it) across the bread.
Fold in three and then reflatten again and repeat the sprinkling procedure.
Allow to rest for ten minutes and then cut dough into 2-3 pieces and put into moulds, or one giant bread!!
Make sure moulds are well-greased as this is like a brioche, very buttery and sticks.
Cover lightly with a tea towel and allow to rise for 2 hours until the tops of the moulds are reached.
30 minutes before the bread is ready, preheat the oven to 210 celsius.
Brush the tops of the bread with a little olive oil and place in the oven.
Bake for 45 minutes and then remove from the oven.
Cool on racks when removed from moulds.
Don’t slice this, Rip off a piece while its warm!!
Then…….ENJOY , ENJOY, ENJOY!!
Gorgeous recipe adapted from my bible, Carol Fields, “The Italian Baker” 2nd edition.