Recommended, 2024

Editor'S Choice

Baking bread: Tortano - an Italian classic

The Italian classic - filled with cheese and ham.
Photo: Sina Herrmann
content
  1. Everyone can bake bread
  2. Filling up to your heart's content
  3. Ingredients (for 1 loaf)
  4. preparation
  5. Variations for the filling

Everyone can bake bread

A crunchy crust, a fine crumb, a delicious filling - the Italian yeast classic is a dream! Ham and mozzarella or honey and goat cream cheese - with this recipe, the bread will bake an extravagant child's play.

The smell of home-baked bread - there is hardly anything more delicious. A crunchy crust, a hearty heart: that's how it should taste. Actually. What we cut off morning after morning and evening and evening is much more reminiscent of rubbery soles and paperboard tasting paper. Grandma could still bake bread . And we? We too, merely reinterpreted.

Fill to your heart's content

A slice of freshly baked bread, thickly spread with butter and topped with a slice of cheese. So easy and incredibly tasty. But it gets better. Okay, maybe not better, but different. And at least as well. Filled, not used - with air-dried ham and mozzarella. Crispy. Hearty. And juicy. Tortano - an Italian yeast bread that invites to an evening with friends, to a party or just to eat alone. You can bake it, after all. At least as delicious: This herb-filled barbecue roll.

Ingredients (for 1 loaf)

For the dough: 15 g of fresh yeast, 300 ml of water, 2 tbsp olive oil, 1 tbsp honey, 1.5 tbsp sea salt, 170 g durum wheat semolina, 300-350 g wheat flour bread

For the filling: 250 g mozzarella, 250 g air-dried ham, fresh basil

preparation

1. Crumble the yeast and mix with the water, olive oil, honey and sea salt. Then add the durum wheat semolina and the flour in portions. Knead vigorously.

2. Form the dough into a ball and let it rise in a warm place for about 40 minutes.

3. Roll out the dough into a rectangle and cover with mozzarella, ham and basil.

4. Coat the dough with water, roll up from the long side and form into a wreath.

5. Place the dough ring on a baking tray, dust with flour and cover again for about 30 minutes. Preheat the oven to 250 ° C.

6. Reduce the temperature to 200 ° C and bake the Tortano for about 35 minutes until golden brown.

Tip: For bread lovers, we recommend a bread maker

Variations for the filling

250 g goat cheese, 200 g walnuts, 2 tablespoons liquid honey
3 Oicandou (goat cream cheese), 50 g of pine nuts (roasted), 7 dried tomatoes and preserved in oil, a little liquid honey
60 g of dried tomatoes, 250 g of mozzarella, oregano

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