Italian Easter Bread

Name: Italian Easter Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 38g Salami; 150g High-gluten flour; 2.3g salt; 5g Sugar; 31g egg; 56g butter; 8g Parmesan cheese powder; 9g Fresh Yeast; 75g milk

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The Italian Easter bread in "The Apprentice Baker" was never expected to be put on hold for many years. Now I will turn it out, with the limited materials at hand, it can be regarded as an end to "The Apprentice Baker".

"This is a rich and soft Italian exquisite Briocchio, full of cheese and meat (preferably salami)...this bread is traditionally made in paper bags or pans. Baked in a Nitoni mold or in a toast mold. Perhaps we'd better think of it as another version of Panettoni, except that cheese and meat replace candied fruit and nuts. Eat this bread hot or cold , Eat it while it is hot, the cheese is still very tender; eat it after cooling, every slice tastes like a sandwich."

Without cheddar cheese, I used mozzarella mixed with cheddar cheese and added Parmesan cheese powder to complement each other. If you don’t have a whole salami, simply cut the salami rounds to make it easier to knead into the dough.
The hot bread is really soft and full-bodied, and the large amount of butter and cheese greatly increases the calories of the bread. It doesn't matter, just post a fat just before the sweltering heat. . . . "

Ingredients

Italian Easter Bread

1. Sponge starter: 21 grams of high-gluten flour, 9 grams of fresh yeast, 75 grams of milk.

2. Pour the milk into the fresh yeast and stir until the yeast melts.

3. Pour the flour.

4. Make a pancake paste, cover the bowl with plastic wrap, and ferment for 1 hour at room temperature.

5. The batter is bubbly and raised, and fermentation is complete.

6. Dough: 38 grams of salami, 150 grams of high-gluten flour, 2.3 grams of salt, 5 grams of sugar, 31 grams of eggs, 56 grams of butter, 50 grams of cheddar cheese + mozzarella cheese, 8 grams of Parmesan cheese powder.

7. Cut the salami into small pieces and fry it in a frying pan to make it crispy and let cool off the heat.

8. Pour the flour, salt, and sugar into the mixing bucket of the bread machine and mix well.

9. Add eggs and sponge starter.

10. Stir into a ball.

11. Divide the butter into 4 portions and add them to the dough in portions and stir.

12. Continue mixing until the dough is smooth and sticky and separates from the wall of the mixing barrel.

13. Remove, add salami and knead well.

14. Then gently knead the cheese into the dough.

15. Until the cheese is evenly distributed.

16. Put the dough in a bowl, cover with plastic wrap, and let it rise at room temperature for about 90 minutes.

17. The dough expands to about 1.5 times.

18. Take out, vent, spheronize, and put in a 6-inch non-stick round cake mold. Cover with plastic wrap and allow to proof for 60-90 minutes.

19. The dough expands to the edge of the mold.

20. Preheat the oven to 177 degrees, put the bread in the middle and lower layers, heat up and down at 177 degrees, and bake for about 20-30 minutes.

21. The surface is golden brown and baked.

22. Demould immediately, cool for 1 hour and then slice and enjoy.

Tips:
You can use only cheddar cheese for cheese, and salami with other meat products you like.
The baking time and firepower need to be adjusted according to the actual situation.