Steps for the savory braid with bacon and mozzarella

• To make this tasty savory braid with bacon and mozzarella, first prepare the dough. For convenience, I used the stand mixer, but you can knead by hand in a bowl or use any other kitchen robot. In the mixing bowl, insert the flour, yeast dissolved in a few tablespoons of milk, and granulated sugar. Knead for a few minutes at speed 1-2 using the hook attachment. Gradually add the remaining milk and continue kneading at speed 2. Then also add the salt. Finally, gradually add the softened butter, making sure it is well absorbed, and continue kneading. It will take about 15-18 minutes to obtain a smooth and homogeneous dough, or until the dough is well-incorporated. Let the dough rise in a large bowl covered with plastic wrap in a closed oven with the light on for about 3-4 hours, or until doubled in size.

  

• Turn the risen dough onto a floured work surface and roll out a rectangle of about 13.8×11 inches with a rolling pin. Distribute the diced smoked bacon, then the diced scamorza or provolone, halved pitted olives, and finally the grated Parmesan cheese. Starting from the longer side, roll the dough up to the end with the seam towards the bottom. Seal the two ends well and, with a knife, cut the roll in half lengthwise. Flip one of the two resulting strands and position it crosswise on the other, keeping the filling (the cut side) facing up. Place the two ends on the work surface forming a cross, then, from both sides, intertwine the ends. Don’t worry if some cheese or bacon cubes come out during the process; once the braid is ready, you can reposition the filling among its folds. Gently place the braid on a baking sheet lined with parchment paper and let the dough rise for about 1 hour. Then bake in a preheated static oven at 350°F for about 45 minutes or until golden brown.

  

• Remove from the oven and let cool. Serve the savory braid with bacon and mozzarella on a cutting board and slice. I hope you enjoy my latest recipe, until next time friends.