Print Recipe
Salted stuffed brioche-bread
This is a special and very tasty salted brioche useful to consume cold cuts and cheese that are going to expire, so reduce food waste.
Piatto Bread, Confort food, Lievitato, Pane
Cucina Italian traditional, Napoletana
Keyword Brioche salata, lievito madre
Tempo di preparazione 30 minutes
Tempo di cottura 45 minutes
Tempo Passivo 14 hours
Porzioni
6 persons
Ingredienti
Piatto Bread, Confort food, Lievitato, Pane
Cucina Italian traditional, Napoletana
Keyword Brioche salata, lievito madre
Tempo di preparazione 30 minutes
Tempo di cottura 45 minutes
Tempo Passivo 14 hours
Porzioni
6 persons
Ingredienti
Istruzioni
  1. Dissolve the sordough starter in lukewarm milk.
  2. In a large bowl beat together eggs and oil.
  3. Add smash potatoes mixing together the three ingredients.
  4. Sift together the flour, pecorino romano cheese and pepper.
  5. Combine the wet and dry ingredients.
  6. Knead until you have a smooth dough and place in in a lightly oiled bowl covered with plastic wrap.
  7. Let the dough rise for eight hours in the fridge.
  8. After this time, tip the dough on a lightly floured work surface, quickly work and spread it obtaining the shape of a rectangle.
  9. Sprinkle with some more pecorino romano if you like. Distribute cold cuts and cheeses and roll up.
  10. Place in a ring mold until it doubled ( about four hours ) covered with plastic wrap.
  11. Preheat oven at 160° C. Remove plastic wrap.
  12. Bake for 40-45 minutes
Condividi questa Ricetta

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






Questo sito usa Akismet per ridurre lo spam. Scopri come i tuoi dati vengono elaborati.