Savoury loaf with guanciale and broccoli rabe

Savoury loaf with guanciale and broccoli rabe

Tags: Starter Fingerfood

Ingredients

300 g
200 ml
water
50 ml
milk
50 ml
sunflower seed oil
80 g
butter
6 g
salt
10 g
brewers' yeast
50 g
broccoli rabe (finely chopped)
50 g
guanciale (finely chopped)
1
egg yolk

Preparation

Pour the water into a bowl and dissolve the yeast. Add the milk and Schär Pizza Mix. Bring the dough together, adding the butter a little at a time.

 

Knead the dough energetically. Add the broccoli rabe, guanciale and salt, followed by the vegetable oil.  Knead until the dough is soft and smooth.

 

Leave the dough to rise in a bowl covered with cling film for at least 3 and a half hours at room temperature.

 

When risen, punch down the dough, shape it and put it into a loaf tin. Leave to rise in the tin for around 2 and a half to 3 hours at room temperature.

 

When risen, brush the top with beaten egg yolk. Bake in a preheated oven at 200°C..

 

Yield: 1 savoury loaf

 

Chef's tip: Un’idea originale da servire in buffet di compleanni, aperitivi, feste, etc.