Our Recipes Filled Challah bread
Filled Challah bread
|Molino Soncini Cesare Bread Line Green flour for direct dough||1kg|
|seed oil||half glass|
|fresh yeast powder||10g|
|sesame and poppy seeds||to taste|
|egg||2 - 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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