Easter Bread

Ingredients

Herb paste

• 2 tbsp olive oil
• 1 cup basil leaves (15g)
• 1 cup parsley leaves
• Salt to taste

Dough

• 500 g bread flour
• 360 mL water (72% hydration)
• 1 tbsp instant yeast (10 g)
• ½ tsp kosher salt
• 1 tbsp olive oil (≈12g)

Filling

• 160 g salami (cubed)
• 130 g Gruyère (cubed)
• 70 g Parmesan (grated)
• 2 eggs (hard-boiled and grated)
• Pepper to taste

Miscellaneous

• ⅓ cup olive oil
• 3 tbsp fine semolina flour

Recipe

1. Grease a 10" tube pan, dust with semolina until the pan is fully coated, and tap out any extra semolina.

2. Blend the herb paste ingredients in a food processor, then set aside.

3. Combine the dough ingredients, then knead until the dough passes the windowpane test (5-10 min).

4. Roll the dough into a 12"x16" rectangle. Spread with herb paste and sprinkle with the filling ingredients, then gently push everything into the dough.

5. Roll the dough into a log. Transfer it to the tube pan, and bring the ends together to form a continuous ring.

6. Brush the dough with oil and sprinkle with semolina.

7. Cover and let rise for 45 min to 1h, until doubled in size.

8. Bake at 450°F for 30 min, until golden and crisp.

Reference

https://cooking.nytimes.com/recipes/1018674-neapolitan-easter-bread-casatiello