Homemade, from brioche bread to artisan cooked ham: simple but ambitious
What you need for 1 brioche bread
375 g of flour 0
140 g of butter
125 g of Manitoba flour
125 g of egg yolks
75 g of eggs
25 g of sugar
15 g of salt
5 g of dry yeast
What you need to fill the toast: caciocavallo, artisan cooked ham
For the brioche (2-liter loaf tin)
Collect all the ingredients in 100 g of water in the planetary mixer, leaving the butter and salt aside. Knead until a homogeneous consistency, then add salt and butter and continue to work until the dough is smooth and compact and comes off the edge of the bowl (well strung). Put it to rise in a covered container for about 2 hours at 26 ° C (the volume must double). Finally, obtain a 750-800 g loaf and arrange it in the mold; let it rise for about 1 hour at 26 ° C. 5. Cook it at 180 ° C for about 40 minutes. Remove the brioche from the mold and let it cool.
To fill the toast
For each toast, cut 2 slices of brioche bread 1.5 cm thick. On one slice place the finely cut cooked ham, on the other two thin slices of fresh caciocavallo.
Bake at 170 ° C for 6 minutes. 7-8. Then close the toast and toast it in a pan for 2 minutes per side. Serve immediately, hot.
For the ham
Prepare the ham yourself, following our director-cook Niko Romito: chop rosemary, sage, thyme, marjoram (10 g of each herb). Season 1 kg of capocollo with 14 g of salt and the chopped herbs, wrap it in aluminum foil and cook in the oven at 68 ° C for 12 hours. Finally, take it out of the oven, let it cool and remove the aluminum wrapping. Cover it with plastic wrap and keep it in the fridge.
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