Savory Braided Bread (Treccia Salata) Recipe
Category: Leavened Breads
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 300g |
| Manitoba Flour | 250g |
| All-purpose Flour (00 type) | 250g |
| Water | 50ml |
| Extra Virgin Olive Oil | 50ml |
| Egg | 1 |
| Fresh Brewer’s Yeast | 12g |
| Malt | 1 teaspoon |
| Fine Salt | 10g |
| Caciocavallo Cheese | 140g |
| Spicy Salami | 140g |
| Zucchini | 1 |
| Eggplant | ½ |
| Red Bell Peppers | ½ |
| Extra Virgin Olive Oil | 20g |
| Salt | To taste |
| Egg (for glazing) | 1 |
| Heavy Cream | 2 tablespoons |
Instructions
Step 1: Prepare the Dough
Start by peeling the potatoes, cutting them into pieces, and boiling them until soft. Once cooked, mash the potatoes and let them cool slightly.
In the bowl of a stand mixer, combine the Manitoba flour, all-purpose flour, and the mashed potatoes. Add the warm water with malt and the fresh yeast. Begin mixing, and then incorporate the olive oil. Finally, add the fine salt.
Step 2: Knead the Dough
Using the dough hook attachment, knead the dough until it becomes smooth and elastic, approximately 10 minutes. Once ready, transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size (about 1-1.5 hours).
Step 3: Prepare the Fillings
While the dough rises, prepare the fillings. Dice the caciocavallo cheese into small cubes.
For the vegetable filling, wash and chop the zucchini, eggplant, and red bell peppers. Heat the olive oil in a pan and sauté the vegetables until tender, seasoning with a pinch of salt. Let the vegetables cool slightly.
Step 4: Shape the Dough
Once the dough has doubled in size, punch it down and divide it into three equal portions. Roll each portion into a long, even strip.
Place the fillings along the center of each strip: one with the sautéed vegetables, one with the cubes of caciocavallo cheese, and the last one with the spicy salami (or any desired filling).
Step 5: Braiding the Dough
Carefully fold the sides of each strip over the filling to seal the edges. Then, braid the three filled strips together by joining the ends at one side.
Place the braided dough onto a baking sheet lined with parchment paper.
Step 6: Second Rise and Glazing
Cover the braid with a clean cloth and let it rise again for about 30 minutes, allowing it to puff up.
Preheat your oven to 180°C (350°F). Brush the surface of the braided loaf with the beaten egg and a light drizzle of heavy cream for a golden finish.
Step 7: Bake
Bake the savory braided bread in the preheated oven for 30-35 minutes, or until golden brown and cooked through. Remove from the oven and allow it to cool slightly before slicing.
Enjoy!
This savory braided bread is perfect as an appetizer or a side dish for a hearty meal. The combination of vegetables, cheese, and salami wrapped in soft, flavorful dough creates a delightful treat that will impress guests and family alike. Enjoy warm or at room temperature!
