Mortadella stuffed crunchy boiled breadloaf

How delicious these loaves are! And not only because of the greedy mortadella and ricotta-based filling, but also because of the fragrant and rigorously homemade bread.

I am a big fan of this type of recipes, especially those that involve the use of brewer’s yeast (I know the sourdough will be much better, but I just don’t have time to look after that too!!).

Inspired by “tutti a tavola” recipe, I took the opportunity of an outdoor picnic to try my version of these crunchy loaves that have a great peculiarity in the cooking method …

In fact, before cooking into the oven, they are boiled in water!

How to resist the temptation of a test? It was impossible, and this is the amazing result!

MAKES 5 LOAVES

READY IN 3h 45 ’

INGREDIENTS:

1 teaspoon brewer’s yeast, dry

7 oz water at room temperature

1 small teaspoon sugar

10,5 oz Manitoba type flour

3 pinches salt

2 tablespoons extra virgin olive oil

Flour to taste

5 slices mortadella

7,5 oz cottage cheese (ricotta cheese)

Salt to taste

Pepper as needed

1 tablespoon extra-virgin olive oil

Flour to taste

water

1 tablespoon coarse salt

Flour to taste

STEP 1: MAKE THE DOUGH

Dissolve yeast into water together with sugar,

then gradually add flour, salt and oil, always mixing with a fork. You’ll get a dough like this:

Now knead by hand (you can do this either in the bowl, or on a lightly floured pastry board) to get a dough.

Cover it with plastic wrap and let it rest for a couple of hours at room temperature.

STEP 2: FOLD THE DOUGH

Dust the pastry board with flour and spread the dough with your hands, giving it a vaguely rectangular shape.

Now we need to make the folds:

Imagine to divide the rectangle by horizontal into three equal parts. Take the lower part and bring it towards the center of the dough.

Now take the upper one and bring it towards the center so that it touches the one you’ve just moved.

Rotate the dough so that the gap between the two edges of the dough is vertical

and fold again as above.

Now bring the corners under eh ball without handling it too much and giving it a rounded shape.

STEP 3: DIVIDE THE DOUGH

Cut the dough into 5 parts.

Make the same fold you did above, then: spread the dough with your fingers then bring the two ends towards the center.

Now pinch the edges bringing them towards the center and thus giving the loaf a rounded shape.

Place the loaves on the floured pastry board, cover them with a kitchen towel and let them rise for 30 minutes.

STEP 4: SHAPE THE STUFFED LOAVES

Always working on a floured surface, spread the dough bites with your fingers (approximately a 12x17cm rectangle).

Place a slice of mortadella and stuff it with a spoonful of ricotta seasoned with salt, pepper and oil.

Close the dough by pinching it with fingers on the surface to seal the crack

and then gently roll it onto the pastry board.

Continue in the same way with all the bites.

STEP 5: LEAVE IT

Lightly dust a sheet of parchment paper with flour and place the loaves on top, cover with a kitchen towel and let it rise at room temperature for 30 minutes.