Ingredients
For a bread of about 12 slices
(Version for white bread and version for black bread with cereals and seeds)
400 g of Type 0 Manitoba flour (or 300 g of RusticOtto and 80 g of Type 0 Manitoba flour for the version with cereals and seeds)
250 g of fresh whole milk at room temperature
30 g of warm water
15 g of fresh compressed brewer's yeast (10 g for the version with cereals and seeds)
60 g of soft butter
5 g of salt
1 teaspoon of sugar (honey for the version with cereals and seeds)
 
For the filling - white bread
Goat or sheep ricotta to taste
Orange marmalade to taste
 
For the filling - bread with cereals and seeds
Roast pork loin to taste
Pachino tomatoes marinated in oil, salt and marjoram to taste
 
Directions
First, dissolve the brewer's yeast in warm water, mix well and after two minutes pour it over the flour. Add the sugar (or honey) and milk and knead until it reaches an elastic and homogeneous consistency, then add the butter and salt. Knead again for 5/10 minutes to obtain a uniform, soft and elastic dough. If necessary, you can add a spoon of flour if the dough is too moist, or a little water or milk if it is too firm.
Create a ball, place it in a lightly greased bowl, cover with a plate or plastic wrap and let it rest in a warm place until doubled (it will take about an hour and a half).
When the leavening is complete, knead the dough again and roll it out into a rectangular sheet with a thickness of 1 cm, then roll up on the short side and place in a floured, buttered and 28 cm long box mold and let it rise for 45/60 minutes.
Once the second leavening is finished, bake in a preheated oven, in static mode and with a saucepan of water inside at 210° for 5 minutes, then at 190° for 25/30 minutes. If necessary, cover with foil after 20/25 minutes.
If you are using a closed box mold, cook at 180° for 30 minutes with a lid, then 20 without a lid, unmold it and continue to cook for 10 minutes.
Once cooked, unmold it when it is still warm and cut into slices only when it has cooled completely.



In cooperation with Vaniglia Cooking