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