Pane e Salame
Category: Leavened Bread
Serves: 10
Ingredients
| Ingredient | Amount |
|---|---|
| Manitoba Flour | 220g |
| All-purpose Flour (00) | 200g |
| Water | 250ml |
| Extra Virgin Olive Oil | 20g |
| Dry Yeast | 5g |
| Fine Salt | 8g |
| Malt | 6g |
| Salamella (Italian sausage) | 500g |
| Ground Chili Pepper | 20g |
| Fennel Seeds | 5g |
| Egg | 1 |
| Pumpkin Seeds | As needed |
| Sunflower Seeds | As needed |
| Butter | As needed |
Instructions
- Prepare the Dough:
Start by preparing the bread dough. In the bowl of a stand mixer (or a large mixing bowl if you’re kneading by hand), sift together the Manitoba flour and all-purpose flour. In a small bowl, add a splash of water from the total amount and dissolve the salt in it.
If you can’t find Manitoba flour, you can use only all-purpose flour (choose one with at least 11% protein content, which can be found on the product packaging). Both Manitoba and all-purpose flours have a high gluten content, but they differ in their refining level.
In the remaining water, dissolve the malt, stirring well to combine the ingredients.
- Mixing the Dough:
Using the stand mixer with the paddle attachment, add the malt water mixture, yeast, and olive oil to the flour mixture, and start kneading. Once the mixture begins to form a dough, switch to the dough hook attachment.
If kneading by hand, once the dough has formed, transfer it to an oiled work surface to knead until smooth and elastic. Add oil, not flour, to avoid making the dough too dry. Shape the dough into a ball.
-
First Rising:
Oil a bowl and place the dough inside. Cover it with plastic wrap and let it rise until it doubles in size, which will take about 1 to 2 hours, depending on the room temperature. If using sourdough, substitute the dry yeast with 200g of sourdough starter and increase the rising time by 3-4 hours. -
Prepare the Sausage Filling:
In the meantime, prepare the sausage filling. Fill a pot (about 25 cm in diameter) with water and bring it to a gentle boil. This pot should be large enough to fit the sausage roll (salsicciotto) completely.
On a cutting board, add the fennel seeds and finely chop them (you can use a coffee grinder to grind them). Now, slit the casing of the salamella sausage and crumble it into a mixing bowl. You can use any type of sausage you prefer, including local varieties or salami paste. If desired, season the sausage filling with herbs or spices like paprika or additional chili pepper.
Once the fennel seeds are added, knead the mixture for about 5 minutes until well combined.
- Form the Sausage Roll:
Oil your work surface again and transfer the sausage mixture onto it. Shape the filling into a cylindrical roll, about 20 cm long.
Wrap the sausage tightly in muslin or a clean kitchen towel, securing the ends with kitchen twine. Place the wrapped sausage into the gently boiling water. Let it simmer (not boil vigorously) for about 15-20 minutes until fully cooked through. After cooking, carefully remove the sausage, and place it on a cooling rack over a plate to drain any excess water and fat.
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Let the Sausage Cool:
Unwrap the muslin or towel from the sausage and let it cool to room temperature. It is essential that the sausage doesn’t cool too much, as it may prevent the dough from rising properly when wrapped around it. -
Shape the Bread:
Once the dough has risen, turn it out onto a lightly oiled work surface. If needed, oil your hands, then roll the dough out into a rectangular shape, about 2 cm thick.
Place the cooled sausage mixture in the center of the dough. Fold the sides of the dough over the sausage, closing the edges. Make sure the sausage is completely encased.
- Final Proofing:
Grease a baking pan and carefully transfer the stuffed dough onto it. Brush the top of the bread with a beaten egg for a golden finish. For extra crunch, sprinkle some sesame or poppy seeds on top if desired. Alternatively, you can brush the egg with a few drops of milk to achieve a golden, slightly glossy crust.
Cover the pan with plastic wrap and let it rise for about 30-45 minutes.
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Bake the Bread:
Preheat the oven to 180°C (350°F) for a static oven, or 160°C (320°F) for a fan-assisted oven. Bake for about 35-45 minutes, depending on your oven’s settings and the size of the loaf. -
Cool and Serve:
Once the bread is golden brown and cooked through, remove it from the oven. Let it cool for a few minutes before gently removing it from the pan by pulling the parchment paper edges.
Serve the delicious Pane e Salame while still warm or at room temperature. This hearty loaf makes for an impressive centerpiece or a savory snack, perfect for any meal or gathering.
Enjoy your homemade Pane e Salame, a delightful blend of crispy, golden bread filled with rich, spicy sausage!
