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Casatiello Pan Pan

Following breads, today I bring a Neapolitan classic preparation, is a salt pan in the form of thread, which is preparing for Easter, the Casatiello .

find variations of this recipe, which is then prepared aggiornamiento to my taste, where replacement of pork fat margarine and Sardinian pecorino and fresh.

Ingredients:

purpose flour, 400grs.
fresh yeast, 20 grams .
margarine (or butter or lard), 60 grs. + 40grs.
Sal, 1 tsp.
Warm milk, 240ml .
Salame, 150grs.
Sardo cheese fresh (or pecorino or Parmesan or provolone), 150grs.
boiled eggs, 2 units.
White pepper, to taste .

Preparation:
Make a wreath with the flour and beat in the center of yeast.

Syndicate salt in the periphery and center incorporating milk and melted margarine (the 60 grs.) both shins.

Knead until dough is smooth, place in a warm place until double in size.

Meanwhile, cut into cubes and grate salami, thick cheese. Melt the remaining margarine (the 40grs. Remaining)

Extender leavened dough to a thickness of 1cm. approximately and brush with melted margarine. Distribute a third of the chopped salami and cheese.

with a rolling pin, fold, extend, again, trying to rectangular shape and repeat the previous step, ie, brush with margarine and distribute the salami and cheese.

Repeat the above procedure again.

out the pastry and trim (just) with a rectangular shaping knife, sprinkle with white pepper. Begin to roll from one of its vertices.

Obtained a cylinder which is closed on its ends, forming a thread. Place on a greased baking sheet.

Cut eggs in half and place, pressing on the surface of the mass, with mass cuts to make crossings over the eggs. Brush with beaten egg.

Carry a warm place to rise for at least an hour.

Place in oven at 180 ° C for 40 minutes or so.

score:

As you can imagine is a bread with a strong taste, however, today coffee and tea with Casatiello.
I leave greetings and thanks for the comments.

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Colonial Christmas

There is a huge variety of breads, I have books and magazines, showing all shapes, colors and flavors. I
choosing and testing, in order to correct the recipes according to personal taste, today I played the Colonial Bread .

not find references in name, but I guess (I'm very intuitive;)) derived from when there were no processes of pasteurized or refrigerators, to preserve milk, then for not throwing the curd, prepared this bread.
regard to the original recipe, this is less yogurt and more salt, obtaining a soft bread with a touch of acidity and a lighter consistency than Cremona. We
for preparation.

Ingredients:

purpose flour, 750grs .
natural yogurt, 250grs .
fresh yeast, 30grs .
sugar, 1 tablespoon .
Balls 3 units.
salt, 1 tablespoon .
Sunflower oil, 120ml .
butter or margarine, 80gsm.

Preparation:
As a first step, dividing the flour into 300grs. and 450grs .
Place the yogurt in a bowl and warm, for example, in the preheated oven.

Place in another bowl, sugar with yeast threshed, add the yogurt warm 300grs. flour. Knead with hands to integrate and bring a warm place for leavened. 30 to 40 minutes.

form a crown with 450grs. remaining flour, distribute salt and add the periphery in the center above leavened dough, eggs and oil.

Knead until dough is smooth, place in a warm place until doubled in bulk, about 1 hour.

Extender leavened dough on the counter, to about 5mm. (Half inch), trying to rectangular shape. Put the butter or margarine about 20 seconds in the microwave and mix to standardize. Distribute a layer of melted butter over the dough extended.

Begin to roll from one side as a flank steak and place the roll of dough into a greased plate.

With a sharp knife cuts of 1.5 to 2cm. wide cross-shaped mass on the roll, the courts must traverse the entire mass.

Carry a mild to rise for about an hour.

Bake at 180 ° C for 40 minutes or so.

score:

As you progress, the pan has a slightly sour taste and unlike a cremona, this bread is rather light, you do not like heavy as Cremona, despite having its major fat component.
When leavened bread seen, the portions that made the cut again teaming up slightly, allowing them to easily remove the baked bread.
As a recommendation, divide the dough into two loaves, unless a large family.
Greetings and thanks for the comments.