Braided Stuffed Bread
Category: Yeast Breads
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 135g |
| Water | 75ml |
| Dry yeast | 3g |
| Malt | 1 teaspoon |
| All-purpose flour | 400g |
| Water | 150ml |
| Butter | 120g |
| Pecorino cheese | 75g |
| Fine salt | 5g |
| Egg yolks | 3 |
| Green peas | 200g |
| Mortadella sausage | 200g |
| Fontina cheese | 200g |
| Pecorino cheese | 175g |
| Pistachio crumbs | to taste |
| Whole egg (for glazing) | 1 |
Instructions:
Preparing the Dough:
-
Start with the starter dough (lievitino):
In a small bowl, dissolve the dry yeast (or 9g of fresh yeast) in lukewarm water. Stir with a teaspoon until fully dissolved. Add the malt and mix until incorporated.
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-
Prepare the dough mixture:
In a separate large bowl, sift the all-purpose flour. Gradually add the starter dough mixture to the flour. Add the water in small portions, stirring continuously to help the ingredients come together. Season with salt and pepper. You can add some fresh thyme for an extra flavor boost. -
Knead the dough:
Begin kneading the dough by hand or using a stand mixer. After the dough comes together, switch to a dough hook if using a mixer. Gradually add the room temperature butter, little by little, allowing the dough to absorb it fully. Continue kneading until the dough is smooth, homogenous, and elastic. -
Let the dough rise:
Cover the dough with a damp cloth and allow it to rise in a warm place for 1-2 hours, or until it has doubled in size.
Preparing the Filling:
- Prepare the filling ingredients:
While the dough is rising, prepare the filling. Dice the mortadella into small cubes, d
