Prep 2 hrs
Cook 40 mins
This brioche rustica it's a kind of savoury bread. Perfect to recycle any kind of sausage and cheese leftovers about your fridge. It is very simple if you have a dough hook, if you have not, you can do it anyway, your effort will be repaid by the wonderful smell that invades your house. Soft and tasty...enjoy!
- 500 g bread flour
- 100 g Italian cheese (Pamesan and Pecorino mixed and grated)
- 300 g sausage (mortadella, salami, ham, mixed and chopped)
- 200 g fontina (whatever you like mixed and chopped) or 200 g emmenthaler cheese (whatever you like mixed and chopped)
- 4 eggs
- 100 ml seed oil
- 1 teaspoon salt
- 250 ml milk (approx.)
- 25 g fresh yeast
- 1 teaspoon sugar
- Combine the flour, the grated cheese, the salt, the seeds oil and the lukewarm milk with sugar where you have dissolved the fresh yeast .
- Once you have mixed, bind with eggs. Put eggs one by one. Incorporate well before adding the next one.The final dough will be very cluey, soft and elastic. Rise for an hour,.
- Add all mixed chopped salami and cheese.
- Move the dough into a buttered and floured baking pan (like the one you see in the picture) and put into oven off.
- When the dough will be double, don't move it; switch the oven on and cook for 30/40 minutes at 350°F.
- Leave to cool slightly before serving.