2cups(300g) strong bread flour(with at least 11% protein)
1tsp(3g) dry yeast(or ½ cube of fresh yeast, about 10g)
⅓cup(40g) lard(or shortening or butter)
1 ½Tbsp(20g) extra virgin olive oil
7oz(200g) hard mixed cheeses (such as pecorino, parmigiano, provolone, etc.)
7oz(200g) neapolitan salami(or other type of salami)
1tspmalt extract(or honey or sugar)
1 ⅔cups(380ml) lukewarm water
salt and pepper(to taste)
poolish and 1 resting
Place yeast on a medium bowl, add the water and malt extract (or honey).
Add 2 or 3 tablespoons of strong flour until you will have a runny dough (this is called poolish)
Allow poolish to rest for 30 minutes on a warm and dry environment.
make the dough
Place the remaining flours onto a stand mixer bowl, add the yeast mixture and start kneading at medium speed.
Add the oil, then lard, one or two teaspoons of salt and a generous amount of freshly ground black pepper.
Kneading at medium speed until you'll have a smooth and elastic dough.
Cover the bowl with a clean kitchen towel and let it proof in a warm and dry place for about 2 hours or until doubled in size.
make the filling
Cut salami and cheeses into small bites and wash throughly the eggs. Dry well eggs and let everything aside.
shape the bread
Oil a working surface, punch down the dough and place it onto the oiled surface. Break off a orange-size piece and set aside.
Roll the dough into a large rectangle about ⅓ inch (1cm) thick, the longest side should be more than the circumference of you baking pan (mine was about 30 inches/76cm).
Distribute salami and cheeses on top of the dough, covering completely.
Roll the dough into a large tube (see the photo below).
Oil throughly a ring shape baking pan about 8.5-9.5″ (22-24 cm.) of diameter. Carefully, transfer the casatiello and pinch the ends together to seal it.
Place the four eggs on top of the dough and push them down a little to set them well.
Roll up the dough you let aside before and cut it into 8 large strips. Place two strips crossed over each eggs and seal the ends.
Cover with a clean kitchen towel and allow to raise on a warm environment for about one and half hour.
Heat the oven to 320°F (160°C) and bake for 15 minutes.
Raise the temperature to 360°F (180°C) and continue baking for 45 minutes or until deeply golden brown.
HOW TO STOREFor leftovers or if you want to make this bread ahead of time, just make sure to let it cool completely, then wrap it tightly with cling film and leave it at room temperature. Basicaly, this is a normal stuffed bread, so keep in mind that humidity and heat could compromise leftovers if not stored properly.
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