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Recipes 

Capocollo Bread

Marc Coffey

Capocollo Bread

Lucy's Capocollo Bread

by Lucys Place

Bread is a staple in any Italian home. But Capocollo Bread is… a real Special Treat!

If you like you can substitute Capocollo with Prosciutto, Parmacotto (Cooked Ham), Sausage, Sopressata, Mortadella or any other meat that you prefer!

Ingredients

For 1 Batch(es)

For the Bread:

  • 1 pound all purpose flour

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon salt

  • 1 teaspoon sugar

  • 1 tablespoons dry yeast

  • 1 egg yolk

  • milk, as much as needed

For the Filling:

  • 1 1/2 pound capocollo, diced

  • 1/2 pound provolone, diced

  • 1/2 pound mozzarella, sliced

Directions

  1. Melt the yeast in 1 Oz milk.

  2. Mix all the ingredients for the dough by adding as much milk as needed to make the dough elastic and soft.

  3. Flatten the dough in a thin layer and elongated.  The dough should be about 8 inches high and stretched sideways as much as possible.

  4. Spread the ingredients of the filling over the entire surface of the dough.

  5. Roll the dough longways to form one loaf.

  6. With a sharp knife, cut the loaf every 2 inches and put each piece in a baking pan with the cut side facing up.

  7. Let all the cut bread pieces rise for about 1 1/2 hours by putting it in a warm part of the house.

  8. Brush the bread surfaces with milk and bake at 425F for about 30 mins.