Cheese-And-Mortadella-Studded Bread Recipe

Name: Cheese-And-Mortadella-Studded Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans; 1 cup warm water (105-115u00b0F); 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons); 1/2 teaspoon sugar; 4 cups all-purpose flour; 2 oz finely grated Parmigiano-Reggiano (1 cup); 1 teaspoon salt; 3 large eggs; 3 1/2 ounce Emmental cheese, cut into 1/4-inch dice (2/3 cup); 3 1/2 ounce Italian Fontina, cut into 1/4-inch dice (2/3 cup); 3 1/2 ounce sliced imported mortadella (preferably from Bologna), cut into 1/4-inch pieces (3/4 cup); 3 1/2 ounce sliced prosciutto cotto or baked ham, cut into 1/4-inch pieces (3/4 cup); 2 (8-inch) round cake pans (about 2 inches deep) or 1 (12-inch) round cake pan

Servings: persons

7 tablespoons unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans
1 cup warm water (105-115u00b0F)
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1/2 teaspoon sugar
4 cups all-purpose flour
2 oz finely grated Parmigiano-Reggiano (1 cup)
1 teaspoon salt
3 large eggs
3 1/2 ounce Emmental cheese, cut into 1/4-inch dice (2/3 cup)
3 1/2 ounce Italian Fontina, cut into 1/4-inch dice (2/3 cup)
3 1/2 ounce sliced imported mortadella (preferably from Bologna), cut into 1/4-inch pieces (3/4 cup)
3 1/2 ounce sliced prosciutto cotto or baked ham, cut into 1/4-inch pieces (3/4 cup)
2 (8-inch) round cake pans (about 2 inches deep) or 1 (12-inch) round cake pan

1
Butter cake pans, then line bottoms with a round of parchment or wax paper, and butter paper.
2
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.)
3
Blend flour, parmesan, softened butter, salt, eggs, and yeast mixture in a food processor until combined well.
4
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. Let stand at warm room temperature until dough has risen to about 1/2 inch from rim, about 1 1/2 hours.
5
Put oven rack in middle position and preheat oven to 350u00b0F.
6
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.
7
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. Remove paper and use same method to invert bread onto a platter. Cut into wedges.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 tablespoons unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans, 1 cup warm water (105-115u00b0F), 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons), 1/2 teaspoon sugar, and more.

Yes, Cheese-And-Mortadella-Studded Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese-And-Mortadella-Studded Bread

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