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  • March 25, 2018
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Companion | Casatiello

Companion | CasatielloPortions 8 servings Preparation Time There are no details Cooking Time There are no detailsIngredients For the pre-ferment ¼ cup flour bakery ¼ cup milk 1 teaspoon fresh yeast For the dough 5 ¼ cups flour ½ cup of milk 2 eggs 1 ½ teaspoons of fresh yeast 2 ½ teaspoons of salt 3 cups of unsalted butter 150 grams of salami 150 grams of provolone cheese 1 pinch of pepper Preparation To prepare the pre-ferment, place the flour in a container and incorporate the milk with the dissolved yeast. Integrate it until it is a very liquid mass. Let it stand for one hour at room temperature and cover it with a cloth. To make the bread, mix milk, eggs and yeast until they are incorporated. Place the flour on the table in the form of a volcano. Add the milk mixture while mixing it with the flour to form a moist dough. Incorporate the pre-ferment that must have doubled its size. Knead until the ingredients are integrated. Sprinkle the dough with the salt and continue kneading for 20 minutes. . Roll out the dough until it is thin and add half a cup of butter. Fold the dough and extend it again. Continue this procedure until all the butter has been incorporated. Add the cheese, pepper and salami chopped into cubes until it covers the entire surface. Repeat the method of spread and fold the dough until the ingredients are incorporated. Extend the dough in a rectangular shape and screw it on itself joining the two ends until you get a cylinder. Place the bread on a greased tray, cover it with a blanket and let it ferment for one hour. When you have doubled its size bake at 180 ° C for 40 minutes. If you notice that the bread begins to brown before this time is reached, cover it with aluminum foil until the baked. Recetas Recomendadas

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