Ham & Sausage Bread
Easter is full of delicious breads for Italians! This bread is a take on the loaded Neapolitan Bread called Casatiello. There is so much flavor in this bread. It can be served for brunch or on a beautiful antipasto platter.
Ham & Sausage Bread
Ingredients
- 250 g Bread Flour
- 60 ml Warm Water
- 5 g Active Dry Yeast
- 2 Eggs, room temp
- 56 g Unsalted Butter, room temp
- 5 g Salt
- 5 g Sugar to feed yeast
- 8 oz Ground Sausage, cooked
- 4 oz Ham, cubed
- 4 oz Sharp Cheddar, cubed
Instructions
- Into the bowl of a stand mixer, combine flour and salt. Mix well.
- Proof yeast in a separate bowl or cup by combining water, sugar and yeast. Mix well let the mixture sit until foamy, about 10 minutes.
- Add the yeast mixture to the bowl with the flour. Add eggs and mix well until you achieve a shaggy looking dough. Let the dough sit for 30 minutes to hydrate.
- After 30 minutes, knead the dough with the dough hook of the stand mixer until it releases from the sides of the bowl, about 5 minutes.
- With the mixer on medium speed, add butter a little at a time making sure each addition is fully incorporated before adding the next.
- Once all the butter has been added, knead the dough on medium speed for 8 minutes. Remove the dough, oil the bowl, place the dough back in the bowl, cover and let it rise until it doubles in size, 1-2 hours.
- Punch the dough down and cut into 2 equal pieces. Roll out each piece to approximately a 5 x 16 in rectangle.
- Sprinkle with cooked sausage, ham and cheddar. Roll the dough up and seal the edge.Cut each piece in half lengthwise. Twist both pieces onto each other.
- Place into a 16 inch loaf pan lined with parchment paper.
- Let it rise until doubled in size, about 1 hour.
- Brush with egg wash and bake at 400F for 30-40 minutes, until golden brown.
Video
@frannielovesfood Pastiera Napoletana Crust * 500 g AP Flour * 200 g Granulated Sugar * 150 g Lard * 50 g Unsalted Butter * 3 Eggs * Pinch of Salt Filling * 420 g Cooked Wheat berries (1 can) * Zest of 1 lemon * 2 tbsp Unsalted Butter * 100 ml Milk * 700 g Ricotta, Drained * 400 g Granulated Sugar * 5 Eggs, separated * 2 Egg Yolks * 1/4 tsp Cream of Tartar * Zest of one Orange * 1 tsp Vanilla Extract * 1 1/2 tbsp Millefiore Extract * 1/2 tbsp Cinnamon #pastiera #pastieranapoletana #italianfood #dessert #easter #frannielovesfood #baketok #homebaker
♬ Having a good lunch time with accordion Jazz band(892427) – ricca
