Salami Prosciutto and Provolone Casatiello by Winning Appliances

RatingDifficultyIntermediate
Prep Time20 minsCook Time35 minsTotal Time55 mins
 1 cup (250ml) lukewarm water
 2 tsp dry yeast (7g sachet)
 ½ tsp castor sugar
 2 ⅓ cups (350g) 00 flour
 60g butter, softened
 2 tsp sea salt flakes
 150g provolone dolce, diced
 100g sliced prosciutto, roughly chopped
 100g salami, casing removed, diced
 4 baby heirloom tomatoes
1

Mix water, yeast and sugar in the bowl of an electric mixer and set aside for 5 minutes or until foamy.

2

Using the dough hook, turn on medium-low speed and mix the yeast mixture with flour and butter for 2 minutes.

3

Add salt and mix for a further 8 minutes or until smooth. Transfer dough to a slightly greased mixing bowl and place in the steam oven to ‘steam function’, set at 30°C for 45 minutes.

4

Grease a 23cm bundt pan. Turn dough out onto a lightly floured surface| and pinch off 80g of dough; reserve.

5

Gently knock back the remaining dough and press into a rectangle. Scatter with cheese, prosciutto and salami, and roll into a log around 30cm long, ensuring the ingredients are enclosed fully.

6

Place dough into the prepared pan, joining and pinching the ends to make a complete circle. Place tomatoes, diagonally across from each other to form a cross pattern.

7

Roll the reserved dough into 8 small logs and cross 2 pieces, overlapping, to make a cross on top of each tomato. Return to the steam oven, set at 30°C and prove for 45 minutes.

8

Preheat the oven on fan forced, set at 180°C, with low steam. Place in the oven and cook for 35 minutes until golden brown; set aside to cool slightly. Turn out onto a cooling rack. Serve warm or at room temperature.

Recipe Notes 

  • This recipe comes from Naples, Italy and is traditionally eaten around Easter time. 
  • This recipe is traditionally made with hard boiled eggs instead of tomatoes.
  • The recipe tastes even better the next day cold from the fridge.

Appliance Notes

  • Adding steam to the cavity of the oven gives a beautiful golden crust on your bread and moist centre in the bread.
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Ingredients

 1 cup (250ml) lukewarm water
 2 tsp dry yeast (7g sachet)
 ½ tsp castor sugar
 2 ⅓ cups (350g) 00 flour
 60g butter, softened
 2 tsp sea salt flakes
 150g provolone dolce, diced
 100g sliced prosciutto, roughly chopped
 100g salami, casing removed, diced
 4 baby heirloom tomatoes

Directions

1

Mix water, yeast and sugar in the bowl of an electric mixer and set aside for 5 minutes or until foamy.

2

Using the dough hook, turn on medium-low speed and mix the yeast mixture with flour and butter for 2 minutes.

3

Add salt and mix for a further 8 minutes or until smooth. Transfer dough to a slightly greased mixing bowl and place in the steam oven to ‘steam function’, set at 30°C for 45 minutes.

4

Grease a 23cm bundt pan. Turn dough out onto a lightly floured surface| and pinch off 80g of dough; reserve.

5

Gently knock back the remaining dough and press into a rectangle. Scatter with cheese, prosciutto and salami, and roll into a log around 30cm long, ensuring the ingredients are enclosed fully.

6

Place dough into the prepared pan, joining and pinching the ends to make a complete circle. Place tomatoes, diagonally across from each other to form a cross pattern.

7

Roll the reserved dough into 8 small logs and cross 2 pieces, overlapping, to make a cross on top of each tomato. Return to the steam oven, set at 30°C and prove for 45 minutes.

8

Preheat the oven on fan forced, set at 180°C, with low steam. Place in the oven and cook for 35 minutes until golden brown; set aside to cool slightly. Turn out onto a cooling rack. Serve warm or at room temperature.

Salami Prosciutto and Provolone Casatiello by Winning Appliances
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