Savory panettone, the perfect Christmas holiday recipe
published on 13 December, 2018 at 10:48
Ingredients:
For poolish:
250ml lukewarm milk
15g fresh yeast
100g manitoba flour
For the rest of the dough:
150g manitoba flour
250g all-purpose flour
1 egg
50g extra virgin olive oil
half a tablespoon salt
1 tablespoon sugar
albumen to taste
Stuffing 1:
Mayonnaise to taste
Ham to taste
Lettuce to taste
Smoked scamorza to taste
Stuffing 2:
Arugula and cherry tomatoes
Mozzarella
Smoked ham
For poolish:
250ml lukewarm milk
15g fresh yeast
100g manitoba flour
For the rest of the dough:
150g manitoba flour
250g all-purpose flour
1 egg
50g extra virgin olive oil
half a tablespoon salt
1 tablespoon sugar
albumen to taste
Stuffing 1:
Mayonnaise to taste
Ham to taste
Lettuce to taste
Smoked scamorza to taste
Stuffing 2:
Arugula and cherry tomatoes
Mozzarella
Smoked ham
Directions:
Poolish: Dissolve the yeast in the milk, then add the flour and stir until creamy (let stand until doubled).
Dough: add the dough to the flour, then add sugar, egg, salt and stir until you get a dough. Let rise for at least 2-3 hours, then put it in a 750 grams paper mold. Bake at 200°C (400°F) for 35 minutes. Once cooked, cut and stuffed.
Video: https://www.youtube.com/watch?v=AVv9avTRzUY
Dough: add the dough to the flour, then add sugar, egg, salt and stir until you get a dough. Let rise for at least 2-3 hours, then put it in a 750 grams paper mold. Bake at 200°C (400°F) for 35 minutes. Once cooked, cut and stuffed.
Video: https://www.youtube.com/watch?v=AVv9avTRzUY
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