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.
Preparazione 30 minuti
Cottura 45 minuti
Tempo totale 15 ore 15 minuti
Portata Bread, Confort food, Lievitato, Pane
Cucina Italian traditional, Napoletana
Porzioni 6 persons


  • 500 gr flour white
  • 2 eggs
  • 2 potatoes (boiled and smashed)
  • 60 gr sourdough starter
  • 50 ml milk
  • 50 gr pecorino romano cheese
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 400 gr cheese and cold cuts mixed


  • Dissolve the sordough starter in lukewarm milk.
  • In a large bowl beat together eggs and oil.
  • Add smash potatoes mixing together the three ingredients.
  • Sift together the flour, pecorino romano cheese and pepper.
  • Combine the wet and dry ingredients.
  • Knead until you have a smooth dough and place in in a lightly oiled bowl covered with plastic wrap.
  • Let the dough rise for eight hours in the fridge.
  • After this time, tip the dough on a lightly floured work surface, quickly work and spread it obtaining the shape of a rectangle.
  • Sprinkle with some more pecorino romano if you like. Distribute cold cuts and cheeses and roll up.
  • Place in a ring mold until it doubled ( about four hours ) covered with plastic wrap.
  • Preheat oven at 160° C. Remove plastic wrap.
  • Bake for 40-45 minutes
Keyword Brioche salata, lievito madre

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