Cheese-and-Mortadella-Studded Bread

Name: Cheese-and-Mortadella-Studded Bread
Prep time: 17 d 4 h
Cook time: 17 d 4 h
Total time: 17 d 4 h
Yield: 16
Cuisine: Global
Ingredients: 7 grams package active dry yeast (2 1/4 teaspoons); 3 larges eggs; 99 grams Emmental cheese, cut into 1/4-inch dice (2/3 cup); 946 milliliters all-purpose flour; 99 grams Italian Fontina, cut into 1/4-inch dice (2/3 cup); 99 grams sliced prosciutto cotto or baked ham, cut into 1/4-inch pieces (3/4 cup); 16 inches round cake pans (about 2 inches deep) or 1 (12-inch) round cake pan; 99 grams sliced imported mortadella (preferably from Bologna), cut into 1/4-inch pieces (3/4 cup); 237 milliliters oz finely grated Parmigiano-Reggiano; 1 teaspoon salt; 1 teaspoons sugar; 7 Tbsps unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans; 237 milliliters warm water (105-115°F)

You can never have too many bread recipes, so give Cheese-and-Mortadella-Studded Bread a try. This recipe serves 16. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 285 calories, 12g of protein, and 14g of fat. From preparation to the plate, this recipe takes around 412 hours. A mixture of active yeast, sugar, emmental cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Butter cake pans, then line bottoms with a round of parchment or wax paper, and butter paper.

Ingredients you will need

Butter

Equipment you will use

Wax Paper

Stir together water, yeast, and sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

Blend flour, parmesan, softened butter, salt, eggs, and yeast mixture in a food processor until combined well.

Ingredients you will need

Parmesan

Butter

All Purpose Flour

Yeast

Egg

Salt

Equipment you will use

Food Processor

Transfer mixture to a large bowl and stir in remaining ingredients with a wooden spoon until evenly distributed. Divide dough between pans, spreading evenly, then enclose each pan in a large (1-gallon) heavy-duty sealable plastic bag and seal bags.

Ingredients you will need

Dough

Equipment you will use

Wooden Spoon

Ziploc Bags

Bowl

Frying Pan

Let stand at warm room temperature until dough has risen to about 1/2 inch from rim, about 1 1/2 hours.

Ingredients you will need

Dough

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Remove pans from bags, then bake bread until tops are golden and bread begins to pull away from side of pans, 30 to 45 minutes.

Ingredients you will need

Bread

Equipment you will use

Oven

Transfer tortas in pans to racks to cool to warm, 1 to 2 hours. Run a thin knife around edge of each pan and invert rack over pan, then invert bread onto rack.

Ingredients you will need

Bread

Equipment you will use

Knife

Frying Pan

Remove paper and use same method to invert bread onto a platter.

Ingredients you will need

Bread

Cut into wedges.

· If you have a proof setting on your oven, set it to 110°F and let dough rise in pans (but not in plastic bags) in oven 1 hour. Gently remove pans from oven and wrap in kitchen towels while heating oven to 350°F. Return pans, uncovered, to oven, and bake as in recipe above. · Bread can be baked 1 day ahead and kept, covered with a kitchen towel, at room temperature. Reheat, wrapped in foil, in a 350°F oven until warmed through, 15 to 20 minutes.

Ingredients you will need

Bread

Dough

Wrap