QUICK SAVORY PANETTONE without rising, a simple and tasty idea from Arte in Cucina to make in just a few minutes, filled with speck and salad, appetizer for Christmas and the holidays.

A great idea for those who don’t have time or are not familiar with yeasts, the quick savory panettone without rising is perfect, an alternative to the classic leavened brioche bread that you can see HERE

The recipe to prepare the quick savory panettone is very simple, it is made by hand, no robot needed and is very good, originally from the quick panettone I devised years ago, with some modifications I varied the recipe to adapt it to a different preparation.

By now that quick savory panettone has become a hit but as with this, know that the original was born here 🙂

If you don’t have a panettone mold, a pandoro mold or a paper mold or a baking tray to which you can add parchment paper and raise the edges by about four inches,

Of course, you can fill it with whatever you have at home, I had some speck and plenty of salad trays, those never miss, but it’s also great with cooked ham for the little ones.

Anyway, I can tell you it’s delicious, my son liked it a lot who usually doesn’t love these preparations, he preferred it to the brioche dough that puffs up more.

It’s perfect as an appetizer for Christmas or New Year’s, but it’s good for any festive occasion, it can be prepared in advance and frozen to be filled later.

Follow me in the kitchen today there is quick savory panettone!

CREATED BY ARTE IN CUCINA

Quick gastronomic panettone without leavening

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients

3 eggs
2 1/2 cups all-purpose flour
7/8 cup water
1 teaspoon salt
1/2 packet instant yeast for savory preparations
7/16 cup vegetable oil
7 oz speck
1.1 lbs mixed salad

Preparation

Beat the eggs in a bowl, add water and oil, and whisk again with a hand whisk.
Add the sifted flour with the yeast, mix and add the salt, mix again.
Butter and flour a high 1.1 lb mold like for casatielli or panettone and pour the mixture, give it a few taps on the surface to level the dough well.
Bake in a preheated oven at 356°F for 30-40 minutes, do a stick test after 30 minutes, make sure it’s cooked by inserting it in several places, especially in the center.
The stick should be dry, remove from the oven and let cool, then slice it and fill with salad and speck or whatever you prefer.
Bon appétit
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