Preparation of Savory Colomba with Cold Cuts and Cheeses

• To prepare the Savory Colomba with Cold Cuts and Cheeses, first put the flour and milk into the mixer or stand mixer bowl.

  Mix until it is completely absorbed, cover and let rest for 1 hour (autolysis).

• Then add the sugar and crumbled fresh yeast and start kneading, incorporating 1 egg at a time.

• Do NOT add the next egg until the previous one is completely absorbed.

  Then incorporate the butter at room temperature little by little until it is all well absorbed.

• Finally, add the barley malt or honey if you prefer, and the salt, knead at medium speed for at least 20 minutes with the hook.

• After kneading, cover with plastic wrap and let rise in the oven turned off with the light on for 1 hour.

  Then turn the dough onto a floured work surface and flatten it into a rectangle with your hands.

• Take the 2 top corners and fold them towards the center, the top edge fold over the 2 just folded corners.

  Make the last fold in half and place in a bowl covering with plastic wrap letting it rise until doubled (it will take about 1 and a half hours).

• Once the rising time has passed, cut the sun-dried tomatoes drained from the preservation oil into small pieces.

  Cut the cold cuts and cheese into cubes and mix everything in a small bowl.

• Spread the dough on a sheet of parchment paper into a rectangle, then stuff, distributing everything evenly.

• Roll the Savory Colomba with Cold Cuts and Cheeses tightly and divide it into 2 parts then cut one of the 2 parts again in half.

• Place the longer sausage in the mold to form the body of the colomba, then the other 2 pieces to form the wings.

• Let the savory colomba with cold cuts and cheeses rise, covered with plastic wrap in a warm place until it reaches the edge of the mold.

  It usually takes at least 4 hours, then brush with the beaten egg along with a little milk.

• Preheat the oven to 320°F in static mode and bake the filled savory colomba in the middle rack of the oven for at least 55 minutes.

• At the end of the baking time, turn off the oven and open the door (just) stopping it with a wooden spoon to let it cool slightly.

• If during baking you see it browning too much on the surface, cover it (after the first 30 minutes of baking) with parchment paper.

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