Oct 30, 2014

Stuffed Bread Sweet & Savoury - Pane Farcito Dolce e Salato

      English / Italiano (segue)

I've been following the Bread Baking Babes since May 2012 and their choices have always been absolutely delicious... That's the reason why, I never halve their recipes but I DOUBLE them with no fear. I know I can trust them, I know they would never let us "Buddies" down.
Katie of "Thyme for Cooking" delighted us with stuffed bread. As my children are not so keen on caramelised onions, I've filled my loaves with ingredients I know they love, added healthy ground flax seeds and replaced some of the white flour with whole wheat flour. 
And they really loved them - we all did: fantastic bread with soft crumb - brioche like, I'd say. Thank you Katie, another winner!

THE DOUGH (ingredients for two loaves)
2 teaspoons acacia honey
240 ml lukewarm water + 40 ml (as I used some whole wheat flour)
11 g instant dry yeast
120 ml milk
5 eggs (the original recipe calls for 4 eggs and 4 egg yolks)
120 ml vegetable oil
19.5 g sea salt
400 g home-milled whole wheat flour
580 g strong wheat flour (12.8% protein)
50 g ground flax seeds

Ham and Cheese and Dried Tomatoes:
190 g Pesto with Ricotta & Walnuts
dried tomatoes chopped (as much as you wish)
150 g corn GMO (in 
150 g ham (or roasted and sliced chicken)
Grana Padano grated cheese (as much as you wish)

Eggwash: 1 egg, lightly beaten with 1 teaspoon of milk

Apples & Raisins:

Mix all the ingredients in a bowl and let rest for at least 30 minutes before using:
4 small apples - peeled and diced
100 g dried raisins (soaked in orange juice for a couple of hours. Keep the orange juice)
80 g almond flour / finely ground almonds
3/4 teaspoon of cinnamon
pinch of macis
30 g sugar (sugar and vanilla)

Eggwash: just add a teaspoon of sugar to the eggwash which you used for the savoury bread.


The dough:
In large bowl, dissolve the honey in the water. Then sprinkle in the yeast and let stand for 10 minutes to activate the yeast.
Whisk in the milk, the eggs the oil and the salt.
In another bowl sift and combine the flours and the ground flax seeds

Mixing by Hand:
With a wooden spoon, stir in 850 g of the flour mixture and make a soft dough.
Turn out onto lightly floured surface and knead for 10 minutes, adding enough of the remaining flour to make the dough smooth and elastic. 

Mixing by Stand Mixer (which is what I did):
Put 850 g of the flour mixture into the bowl of your big stand mixer, add the liquid ingredients and knead for about 10 minutes, adding enough of the remaining flour to make the dough smooth and elastic. 

Make a ball and place the dough in a greased bowl, turning the ball to grease it all over. Cover the bowl with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.

Savoury Filling:

Shaping & Filling:
Line a baking sheet with parchment paper.
Punch down the dough and divide it in 2 equal parts (if your oven is not huge, you'll have to bake the loaves in 2 times. Transfer the bowl with one half of the dough to the fridge while you prepare the first loaf)
Roll out the dough into a 35 x 30 cm rectangle on a surface sprinkled with flour (to tell the true, I did not measure mine) and spread the pesto lengthwise in the centre of the rectangle leaving the border uncovered at the short ends.
Top with corn, dried tomatoes, ham and grated cheese (picture 1 & 2 above)(or with the apple filling - as in picture 1 below). 

Using a sharp knife make diagonal cuts of about 2.5 cm to both sides (picture 3). Alternating the strips from each side, fold the strips over the filling and overlap the ends to resemble a braid (picture 4). Cover with a towel of plastic wrap and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.
In the meantime preheat the oven to 180°C (350°F).

Brush the top with eggwash and sprinkle the loaf with savoury filling with more grated cheese (picture 5).
Now it's time to take out of the fridge the rest of the dough, and to shape it following the instructions above.

Bake in centre of the oven at 180°C (350°F) for about 40 minutes or until puffed and golden. 
Serve warm or let cool completely on a rack.

Sweet Filling:

(tradizione italiana entro breve)

Fancy becoming a Bread Baking Buddy? Here's how it works:
- You have until the 29th to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread.
- E-mail the Kitchen of the Month (you'll find her name in my post) with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post.
- The Kitchen of the Month will post a round-up of the Bread Baking Buddies at the end of the week and send them a BBB badge for that month’s bread.
No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.

Short glossary:
BBBabes: this group's creators.
Kitchen of the Month: the BBBabe who has chosen the recipe of the month. On his/her blog you'll find the recipe written in details.
BBBuddies: who's baking along, has sent the link and picture to the Kitchen of the Month and has received the BBB badge.

Fancy becoming a "Back to the Future, Buddies"?
The idea of baking the BBBabes breads I had missed from the creation of the group in 2009 stroke my mind, as each and every bread they had proposed had turned out to be a huge hit.
And that’s how this project came to life: all the way from the beginning and back to the future, that’s what we are going to bake.
Join us, it’s going to be fun, it’s going to be delicious!

PS: If you wish, join the group on Facebook by clicking here.

Volete anche voi entrare a far parte del mondo dei "Bread Baking Buddies”? Ecco come funziona:  
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
- Avete tempo fino al 29 di ogni mese per preparare il pane e scrivere un articolo a riguardo sul vostro blog, includendo un link alla Kitchen of the Month (cucina del mese – colui/colei che ha scelto la ricetta. Il nome lo trovate nel mio articolo).
- Mandare una E-mail alla Kitchen of the Month con il vostro nome e il link al vostro articolo o lasciare un commento sul suo blog, dicendo che avete preparato il pane e il relativo link al vostro articolo.
- The Kitchen of the Month pubblicherà alla fine della settimana una raccolta di tutti i BBBuddies e invierà loro il magnifico Badge per il pane di quel mese.
- No blog, No problems! Inviate una e-mail alla Kitchen of the Month con una foto ed una breve descrizione del pane che avete preparato. Sarete così inclusi nella raccolta di BBBuddies.

Con tutte queste sigle, piccolo glossario:
BBBabes: i creatori / creatrici del gruppo
Kitchen of the Month: il / la BBBabe che ha scelto la ricetta del mese. Sul suo blog troverete la ricetta passo per passo.
BBBuddies: tutti coloro che hanno preparato il pane del mese, inviato foto e link alla Kitchen of the Month e ricevuto il distintivo (Badge).  

Volete anche voi entrare a far parte del mondo dei "Back to the Future, Buddies?”
Un paio di giorni fa sono stata colta dall’irrefrenabile voglia di preparare tutti i pani che mi ero persa dalla creazione del gruppo nel 2009… anche perché ogni loro ricetta si è rivelata un grande successo.
E così è nato questo progetto: ripercorrere tutta la strada dall’inizio e "Back to the Future", … ed è così che faccio appello a voi,  amanti delle cose buone fatte in casa: unitevi al gruppo: sarà divertente, sarà delizioso.
Se lo desiderate, unitevi al gruppo su Facebook, cliccando qui.

I've submitted this recipe to: 
Ho condiviso la ricetta con:
Sweet and That's it

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  1. I love your two fillings. I've been thinking about trying a sweet filling... apples and nuts I think. Thanks for baking with us!

    1. Many thanks Katie for having chosen such a delicious recipe.


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