Tortano Bread from Scratch is Italian Easter bread filled with eggs, spicy salami, ham, cheese and pork crackings. Perfect brunch or outdoor picnic snack.
Ingredients
- Ingredients for the sponge :
- ½ cup all-purpose flour
- Pinch of sugar
- 1 ½ tsp instant yeast
- ¾ cup warm water
- Ingredients for the dough :
- 1 ½ cups all-purpose flour
- 4 Tbsp lard
- 1 tsp salt
- 1/3 cup warm water
- Ingredients for filing:
- Ground black pepper to taste
- 8 whole quail eggs, hard boiled
- 1/3 cup finely chopped spicy pepperoni
- 1/3 cup chopped ham
- 1 cup Emmental or Provolone cheese
- 1/8 cup pork cracklings
- 2/3 cup chopped Mortadella
- ½ cup Parmesan
- 1 Tbsp lard,melted, for the dish and the top od Tortano once in the dish
Instructions
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Combine sponge ingredients in medium sized bowl, cover with kitchen cloth and leave aside to rise for one hour.
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Add dough ingredients to the sponge. Once well combined, leave to rise for one hour,covered with kitchen cloth.
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Brush 10 x 4 inches baking dish with melted lard and leave aside.
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Transfer the dough on the flat, clean surface and roll out 11 x 11 inches square.
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Sprinkle the dough with ground black pepper and continue with eggs, pepproni, ham, Emmental, cracklings, mortadella and parmesan.
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Roll the dough into large sausage, as tight as possible.
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Place the dough sausage into the pan.
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Brush with the remaining melted lard and leave to rise for one hour.
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After 50 minutes of rising, preheat the oven to160 C / 320 F.
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Once 1 hour of rising passes, bake your Tortano Bread for 40 minutes.
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Rise your oven temperature to 180 C / 356 F and bake the bread for another 20 minutes.
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Because of lard,this bread is flaky. Don't turn it out from the pan but cut the slices in the pan.
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Serve warm or cold.