The result is a soft bread that melts in your mouth, simple culinary art, and really tasty. Suitable such as bread, to accompany the dishes of an “important” meal or to be the indisputable star of a snack-dinner with friends.
Prep time: 1 hour + 1 hour and half to grow
Cook time: 30 minutes
Total time: 3 hours
- 1 cupwhole milk
- 1 ozbeer yeast (or 1 packet of instant beer yeast)
- 1 tspsugar
- 4 cupall purpose flour
- 2 ozolive oil
- 1 ozsalt
- 7 ozred chicory (trevisano or other)
- 4 ozgouda cheese
- 2 ozparmigiano (or grana) cheese
- 1egg yolk (for brushing the bread surface)
- Heat the milk for about 3 minutes (up to about 104 °F) and add the yeast and sugar. Expect 5 minutes.
- In a large bowl pour all other ingredients and then combine the milk with yeast and sugar.
- Knead everything with your hands (or a robot) until dough is soft but not sticky. In this last case you add a tablespoon of flour.
- Cover the dough with a plastic wrap and expects about 1 hour.
- Obviously if you use instant yeast do not wait.
- Scratch the cheese into large crumbs.
- Wash the trevisano, dry and cut it into strips with a knife, and then shred it.
- Heat a pan, fry a chopped onion in a little ‘oil.
- When the onion is wilted turn off the fire and skip the trevisano chicory into the pan with the fried onion. Add salt and pepper.
- Take the dough and stretch it out on a board. With the help of a rolling pin try to form a rectangle about 5mm thick.
- Cut the rectangle into 2 long strips.
- Mix cheeses to trevisano chicory seasoned and spread this filling on each rectangle of dough.
- Close each strip to form 2 “rolls” of stuffed pasta.
- Intertwine the two cylinders and then close the ends to form a crown.
- Let rise again for 30 minutes.
- Brush the crown surface it with the yolk.
- Cover a baking sheet with parchement paper and cook the “crown” in the oven at 400°F for about 30 minutes.