Happy New Year to all of you!!!:)
Today’s recipe is something absolutely gorgeous; a super soft and fluffy milk bread, perfect for any occasion. You just have to arrange small buns one next to each other in a large cake tin; once baked through your guests will only have to tear their own piece up and enjoy it. I served this to my family on New Year’s Eve and they have been delighted.
I love this recipe because it’ s really versatile: since it’s a stuffed bread, you can fill it with whichever ingredient you like the best: I’ve chosen a good Italian mozzarella cheese, ham, mushrooms and origan but you could choose other types of cheese, basil pesto or even grilled vegetables.
This bread is a real treat for your eyes and for your mouth too! The smell is so good that it seems it has just come out of a bakery’s oven! Try it and tell me if I’m wrong!:)
For about 10 people
For the dough:
- 550 g strong white bread flour;
- 230 ml milk;
- 20 g caster sugar;
- 2 tsp salt;
- 1 medium free-range egg;
- 50 ml olive oil;
- 5 g dry yeast ( the one which comes in satchets but if you can’t find it, feel free to use 16 g of fresh yeast).
For the filling:
- 100 g ham;
- 2 mozzarella cheese;
- 50 g canned mushrooms;
For the brushing:
- 1 egg yolk;
- a splash of milk.
In a large mixing bolw put the sifted flour, the sugar, the salt on one side of the bowl and the yeast on the opposite side, otherwise the salt will deactivate the yeast. Now pour in the milk (which must be warm, about body temperature), the egg and the oil and stir all the ingredients with a spoon or a fork to combine. Once your dough starts coming together, transfer it on a clean work surface, which you will have previously lightly greased with a splash of oil to prevent sticking, and start kneading it until you get a smooth and elastic dough.
Place it in the bowl again and cover it in cling film. Now let it rise for at least 2 hours ( it seems a long time but the yeast needs to do his job!) in a warm place. Meanwhile prepare your filling: dice both the ham and the mozzarella cheese, put them in a small bowl and add mushrooms and a sprinkle of origan in order to season the whole thing. Stir the filling gently.
Once your dough has doubled in size, divide it into 20- 25 pieces. Roll each one out with a rolling pin, giving it a circular shape, and place in the middle a spoonful of your filling. Then, make a small ball, pinching the dough at the bottom of the ball. Arrange the buns in a lined cake tin with a diameter of about 28-30 cm. Cover the tin with a damp tea towel and prove it for 1 hour. Beat the egg yolk with the milk and brush the bread with this mixture in order to have a polished and golden-blown colour at the end.
Preheat your oven in a convection mode at 160°C/320°F and bake your tear ‘n’ share bread for 25-30 minutes.
Here you have it! A delicious appetizer for any dinner or party!:)