ITALIAN CASATIELLO NAPOLETANO - SAVORY STUFFED EASTER BREAD - AN ITALIAN IN MY KITCHEN

Italian Casatiello Napoletano - Savory Stuffed Easter Bread - An Italian in my Kitchen image

This Savory Italian Casatiello Napoletano Bread is a traditional Easter Bread from Naples. Stuffed with salame, pancetta and a selection of cheeses.

Provided by @MakeItYours

Number Of Ingredients 14

Previous Next

Ingredients

1 cup + 1-3 tablespoons water lukewarm ((250-275 grams))
1 teaspoon active dry yeast
3 ½ cups + 5 ½ tablespoons flour (all purpose or bread) ((500 grams))
½ cup + 1 tablespoon lard ((115 grams))
1 teaspoon salt
3-4 dashes black pepper
1 ¼ cups cheese (cubed fontal, provolone, gruyere or even a mixture) ((170 grams))
1 cup salame (milano cubed) ((120 grams))
⅓ - ½ cup pancetta (cubed) ((50 grams))
3 tablespoons pecorino freshly grated* ((40 grams))
3 tablespoons parmesan freshly grated* ((40 grams))
3-4 large eggs
1 egg
1 tablespoon water

Steps:

In the stand up mixer add the water and sprinkle the yeast on top, let it sit for 5-10 minutes, then stir, add the flour and start to knead, add the lard a little at a time and continue to knead add the salt and pepper with the last addition of lard.
Knead the dough for 10-15 minutes, it should be smooth and not sticky. Form the dough into a ball, place in a clean bowl, cover it and let it rise in a warm draft free area for 2-3 hours or until it triples in volume.
Move the dough to a flat surface and pat into small rectangle, fold the top of dough to the middle the the bottom up and over the middle like an envelope. Remove a small amount of dough to be used as the strips to cover the eggs, you need to roll out 6-8 strips. Cover and let the dough rest for 30 minutes.While the dough is resting cut up the pancetta, salami and cheese into cubes
Roll the dough into a rectangle 1/4 inch (1 cm) thick about 16x10 inches (40x27 cm) in size, sprinkle with 1/2 the grated pecorino or parmesan, then top with the cubed salami, pancetta and cheese, sprinkle again with the remaining pecorino.
Roll the dough lengthwise, but not too tightly, form into a circle and place it in a greased 10 inch tube or bundt pan. Place 3-4 eggs on the dough spread apart and keep them in place with strips of rolled out dough, wet the ends of the dough with a little water to help it stick.
Cover the pan and let it rise in a warm draft free area for approximately 2 hours.
Pre-heat oven to 350F (180C).
Brush the risen dough with the egg wash and bake for 45-50 minutes or until golden. If the bread is browning too much cover with foil and continue baking. Cool on a wire rack. Eat warm or room temperature. Enjoy!
HowToSection EGG WASH Array