Beer-Infused Savory Angelica Bread Recipe
If you’re looking to impress your guests with a unique and flavorful twist on traditional savory bread, this Beer-Infused Savory Angelica Bread will do just that. With its delicate balance of salty ingredients, rich cheese, and a hint of beer, this recipe is ideal for any occasion, from a casual family meal to a special gathering. Its soft texture, infused with the deep flavors of salame, feta, olives, and sun-dried tomatoes, will make it the highlight of your meal. Follow this detailed guide to create a mouthwatering Angelica Salata alla Birra, with a delightful beer twist that will leave everyone asking for seconds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 135g |
| Water | 75g |
| Dry Brewer’s Yeast | 3g |
| Malt | 1 teaspoon |
| Pale Beer | 150g |
| Manitoba Flour (for dough) | 400g |
| Butter | 120g |
| Parmigiano Reggiano DOP (Grated) | 75g |
| Egg Yolks | 3 |
| Fine Salt | 5g |
| Sun-Dried Tomatoes | 100g |
| Salami | 150g |
| Feta Cheese | 100g |
| Green Olives | 50g |
| Black Olives | 50g |
| Extra Virgin Olive Oil | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Total Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 50mg |
| Sodium | 400mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Protein | 8g |
Instructions
Step 1: Preparing the Starter (Lieviinto)
Start by preparing the lievitino (starter). In a small bowl, dissolve the dry yeast in warm water, stirring gently with a teaspoon until the yeast is fully dissolved. Let the mixture sit for a few minutes until it becomes frothy. Once it’s ready, transfer this mixture onto a clean, flat surface, and begin kneading until it forms a smooth and homogeneous ball. This will be your starter. Cover the starter with plastic wrap and let it rest in a warm place for about 30 minutes.
Step 2: Making the Dough
While your starter is resting, combine the egg yolks, beer, Parmigiano Reggiano, and salt in a large mixing bowl. Whisk everything together until well incorporated. In the bowl of a stand mixer, sift the Manitoba flour and add the wet mixture to the flour. Using a paddle attachment, start mixing until everything is evenly blended and a dough begins to form.
Switch to the dough hook attachment and start adding the butter, cut into small cubes. Add the butter gradually, allowing the dough to absorb each addition before adding more. Continue kneading the dough for about 10 minutes, or until the dough becomes smooth, elastic, and slightly sticky.
Step 3: Combining the Starter and Dough
Once the dough is well-formed, add the prepared lievitino to the dough. Continue kneading the dough until the starter is fully incorporated. The dough should become soft and elastic once again. Now, cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size.
Step 4: Preparing the Filling
While the dough is rising, prepare the filling for your Angelica. Cut the green olives and black olives into rings, the salami into small cubes, and the feta cheese into small chunks. Lastly, chop the sun-dried tomatoes into small pieces. Set the filling ingredients aside, ready for when the dough has risen.
Step 5: Shaping the Dough
Once the dough has doubled in size, gently punch it down to release any air. Turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into a rectangular shape, about 1/2 cm thick.
Next, brush the entire surface of the dough with extra virgin olive oil to add richness and moisture. Then, evenly distribute the filling ingredients (the olives, salami, feta, and sun-dried tomatoes) over the dough. Make sure to spread the ingredients out to cover the dough completely.
Step 6: Rolling and Shaping the Angelica
Now, carefully roll the dough from one long edge, tightly wrapping the filling inside. Make sure to roll the dough as tightly as possible to keep the filling secure. Once rolled, use a sharp knife to cut the roll in half lengthwise, exposing the layers of filling inside.
Take the two halves and twist them together into a braid, forming a circular shape to create a classic Angelica. Pinch the ends together to seal the braid into a ring shape. Transfer the ring to a baking sheet lined with parchment paper.
Step 7: Baking the Angelica
Preheat your oven to 180°C (350°F). Place the prepared bread into the oven and bake for approximately 35 to 40 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If you find that the top is browning too quickly, you can cover the bread with aluminum foil and continue baking.
Step 8: Serving the Beer-Infused Savory Angelica
Once your Beer-Infused Savory Angelica Bread is baked to perfection, remove it from the oven and let it cool for a few minutes before transferring it to a wire rack to cool completely. Slice it into generous pieces and serve warm. This savory bread makes an excellent addition to any meal, especially paired with a hearty soup, salad, or as a snack on its own.
Tips for Success
- Yeast Variations: If you’re using fresh yeast instead of dry, be sure to adjust the quantity. Fresh yeast requires about three times the amount of dry yeast (in this case, about 9g).
- Flour Substitutes: You can substitute the Manitoba flour with strong bread flour, but keep in mind that the dough’s texture might vary slightly.
- Beer Choices: The type of beer you use will impact the flavor of the bread. A pale lager or ale is recommended for a light and refreshing taste, but feel free to experiment with darker beers for a richer, more robust flavor.
- Resting Time: The dough’s resting time is crucial for achieving a soft and airy texture. Be patient and allow the dough to rise fully for the best results.
This Beer-Infused Savory Angelica Bread is a wonderful treat, brimming with rich flavors and a delightful texture. Perfect for any celebration or as an everyday indulgence, it’s sure to become a favorite in your baking repertoire. Enjoy!
