The savory Easter leavened bread with cheese and salami is a simple yet soft and tasty rustic cake thanks to the presence of cheeses and cold cuts that blend perfectly into the dough, perfect for Easter lunch and for the Easter Monday picnic.
It is a tall and soft cake like a panettone, it contains neither eggs nor milk but is simply made from a dough of water, flour, yeast, and oil.
It is a leavened bread suitable for any occasion, for buffets, appetizers, and it is also an excellent solution to recycle leftover cold cuts and cheeses or anything else according to your personal tastes.
We are close to Easter and Easter Monday, note the recipe and make this tasty and soft simple and flavorful leavened bread yourself!
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the leavened bread
- 3 1/3 cups all-purpose flour
- 3/4 cup whole wheat flour
- 7/8 cup water
- 3 1/2 tbsps olive oil
- 2 tsp active dry yeast
- 2 1/2 tsp salt
- 3/4 cup mixed cheeses
- 7 oz salami
Tools
- 1 stand mixer
- 1 Mixer
- 1 mold
- 1 Oven
Steps for the leavened bread
In a stand mixer or a hand bowl, dissolve the yeast in the water then add the flours gradually, mixing well, set the speed to 3, continue by adding the oil and knead again until it becomes a compact dough, finally add the salt and continue to work by hand or with the mixer until the dough is well kneaded.
If needed, use more flour, you can also use some semolina, the amount varies based on the brand, the flour you use, and the moisture it contains, sometimes it absorbs more, sometimes less, adjust by eye, the dough should be soft but not sticky. Once ready, take the dough and shape it by hand into a ball, cover and let rise for about 2 hours.
Meanwhile, take the salami and cheeses, put them in a food processor, and chop them coarsely, you can also do it by hand with a good sharp knife.
You can use whatever you like best, from provola to scamorza, provolone, as well as ham, speck, and salami.
If you have leftovers in the fridge, recycle them!After two hours, take back the dough and mix in the chopped salami and cheeses, work it well, shape it into a nice smooth ball, place it in the oiled mold, drizzle with some oil, and let rise until doubled.
The rising time varies depending on the temperature you have at home, approximately another 2 hours.Bake the leavened cake with salami and cheeses in the preheated oven at 392°F, place the pan for the first 10 minutes on the lower part of the oven, then raise it one shelf higher and lower the temperature to 356°F, you can use both ventilated and static modes.
Bake for about 25-30 minutes, check by eye if it’s done, when it’s well browned, take it out of the oven.
You can serve the leavened savory cake either hot and steaming or cold!
Slice and serve with other cold cuts, cheeses, and a good glass of wine.
Storage and tips
Store the rustic leavened cake for about 3 days in a cool, dry place, under a glass dome or wrapped in a clean cloth.
If you prefer, you can freeze it already portioned and heat it as needed in the oven.
You can serve it both hot and cold: it’s always tasty!
You can customize the recipe by replacing the cold cuts and cheeses with those you have at home.
FAQ (Frequently Asked Questions)
What kind of cheeses can I use?
You can use provola, scamorza, provolone, emmental, fontina, whatever you prefer.
Besides salami, what else can I use?
You can use pancetta, cooked or raw ham, speck, or mortadella.
Can I use another mold?
Of course, you can use a ring mold or smaller molds, even single-serving ones, but the cooking times will vary, if they are smaller and shorter, the cooking will be quicker.
