STUFFED BREAD ROLL: the delicious rustic bread with a stringy heart!

published on 7 January, 2026 at 13:54

INGREDIENTS

130ml (1/2 cup + 1 tbsp) water

130ml (1/2 cup + 1 tbsp) milk

1 tsp sugar

90ml (1/3 cup) vegetable oil

15g fresh yeast

400g (3 1/4 cups) bread flour

5g (1 tsp) salt

150g (1 cup) semolina flour

250g mortadella

200g provolone cheese

1 egg yolk

METHOD

1. Dissolve the yeast in the water together with the sugar in a bowl.

2. Add the milk and the vegetable oil.

3. In another bowl, mix the bread flour and semolina flour.

4. Gradually add the flours to the liquids, mixing with your hand, then incorporate the salt.

5. Once all the dry ingredients are added, transfer the dough to a work surface and knead vigorously for about 10 minutes.

6. When the dough is smooth, shape it into a ball, cover with plastic wrap, and let it rise for about 4 hours.

7. Roll out the dough on parchment paper to a thickness of about 2 mm (1/8 inch).

8. Fill with mortadella and provolone cheese.

9. Roll the dough up tightly.

10. Transfer it to a baking tray and brush the surface with the egg yolk.

11. Bake at 180 °C / 350 °F for about 35 minutes.

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