Capocollo Bread
Capocollo Bread
Ingredients
For 1 Batch(es)
For the Bread:
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1 pound all purpose flour
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3 tablespoons extra virgin olive oil
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1 tablespoon salt
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1 teaspoon sugar
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1 tablespoons dry yeast
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1 egg yolk
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milk, as much as needed
For the Filling:
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1 1/2 pound capocollo, diced
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1/2 pound provolone, diced
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1/2 pound mozzarella, sliced
Directions
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Melt the yeast in 1 Oz milk.
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Mix all the ingredients for the dough by adding as much milk as needed to make the dough elastic and soft.
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Flatten the dough in a thin layer and elongated. The dough should be about 8 inches high and stretched sideways as much as possible.
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Spread the ingredients of the filling over the entire surface of the dough.
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Roll the dough longways to form one loaf.
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With a sharp knife, cut the loaf every 2 inches and put each piece in a baking pan with the cut side facing up.
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Let all the cut bread pieces rise for about 1 1/2 hours by putting it in a warm part of the house.
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Brush the bread surfaces with milk and bake at 425F for about 30 mins.
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