Filled Challah bread

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Molino Soncini Cesare Bread Line Green flour for direct dough1kg
water2 glasses
seed oilhalf glass
sugar2 tablespoons
salt1 teaspoon
fresh yeast powder10g
sesame and poppy seedsto taste
egg2 - one to brush the surface

Ingredients for the filling/topping

blanched spinach, slices of mortadella, slices of spicy salame, slices of Provola cheese, ricotta, grated parmesan cheese


In your dough-maker, melt your yeast in the water and sugar, then add the egg, salt and oil, stirring slowly until the dough detaches from the sides of the bowl (about 6-7 minutes). Remove the dough from the bowl, and leave to rise in a greased bowl, covered with a damp cloth, until it doubles in volume.
Once risen, form your dough into the traditional Challah shape (as in the pictures): fill with your chosen fillings and then close carefully. Leave to rest for another 30 minutes in a bakjing tray, brush with some egg and sprinkle the seeds on top. Bake for around 30 minutes at 180°C (as always, check your own oven's settings). Buon appetito!


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