Almond and salame bread rolls

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Molino Soncini Cesare semi-worked multi-grain Dark flour250g
salt1 teaspoon
larda pat
sugara pinch
beer yeast6g

Ingredients for the filling/topping

50g chopped Napoli salame, 10 chopped almonds


place your flour in your dough maker, adding in the following order: the water with the melted yeast and sugar, then the lard and the salt, and finally the salami pieces and the almonds. Mix together for 10 minutes. Remove the dough, and leave it to rest for 20 minutes. Once rested, form into loaves, and leave to rest for another hour. Use a pair of scissors to cut a cross into the surface of each loaf, brush with a little oil, and bake at 220°C for 30 minutes - be sure to leave a pot of water on the bottom of the oven to create humidity.


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