This rustic bread has a very delicate taste and is a guaranteed crowd pleaser at any party!
Dough ingredients (one 11 x 2-inch round cake pan)
- 4 cups (1-lb) flour 00
- 1 oz (25 g cube) fresh yeast (you can buy it from a local bakery)
- 1/4 cup (1.7 fl oz – 50ml) fresh whole milk
- 3 whole eggs and 1 egg yolk
- 2.8 oz unsalted butter
- 2 tbsp sugar
- pinch of fine sea salt
- 1/2 lb (8 oz) cooked ham
- 7 oz fontina Val D’Aosta cheese
- 1 egg yolk
- 2 tbsp fresh whole milk
Dissolve the yeast in 1/4 cup of milk. In a large mixing bowl (or stand mixer bowl) add the flour, 3 whole eggs, 1 egg yolk, butter, sugar, a pinch of salt and the dissolved yeast.
Mix (with a dough hook) on medium speed until the dough becomes compact and smooth.
Cover the bowl with a clean kitchen towel, set in a warm part of the kitchen and let the dough rise until doubled in size, about 1 1/2 hours. Combine the cooked ham, fontina cheese (cut into small pieces) 1 egg yolk and 2 tbsp milk into a food processor.
Set lid in place and pulse until the mixture becomes creamy.
Grease and flour the baking pan.
Once the dough has doubled in size, lightly dust a work surface with flour and turn the dough out.
Using a floured rolling pin, roll out the dough to form a 16-inch x 18-inch rectangle, about 1/4-inch thick. Divide the dough in half lengthwise.
Spread the ham mixture evenly over the dough.
Starting at one long side, roll up each piece of dough jelly-roll style, forming 2 logs.
Cut each log into 2-inch pieces.
Pinch the bottom of each roll closed. Arrange the rolls, cut side down, in the prepared baking pan, spacing evenly.
Let rolls rise (uncovered) in a warm draft-free area until puffed, about 30 minutes.
Position the rack in the center of the oven and preheat to 355°F. Bake the rustic bread until golden brown, about 40 minutes.