Neapolitan rustic loaf.
Simple, soft, flavorful.
The Neapolitan rustic loaf is a delicious leavened bread, a beautiful loaf flavored with cured meats and cheese. A very soft, rich, and tasty bread that is easy to make and will win you over with its goodness.
You can enjoy the Neapolitan rustic loaf either warm or cold, it stays soft for several days when kept in a bag, the problem is making it last because it disappears quickly 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2 loaves
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1/4 cup lard (or 1/3 cup butter at room temperature)
- 0.4 oz fresh yeast (or 0.14 oz dry)
- 1 1/4 cups water (at room temperature)
- 1 generous grind of pepper
- 1 tsp salt
- 4.2 oz Napoli salami
- 1.8 oz mortadella (in one slice)
- 2.5 oz pancetta (slab) (in one slice)
- 3.5 oz provolone (spicy or sweet, or mixed)
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Wooden Board
- 1 Oven
Steps
Cut the pancetta, mortadella, and salami into small cubes. Do the same with the cheese.
In a small bowl, dissolve the yeast in the water at room temperature.
In the stand mixer bowl with the K hook, work the flour with the lard (or butter), add the water with the yeast, and knead well for a few minutes, also add the salt and pepper and continue kneading until you get a smooth and homogeneous dough (you can also prepare the dough by hand, first kneading in a large bowl, then on a work surface until the dough is well worked).
Also add the cubed meats and cheese and incorporate them into the dough.
Transfer the dough to a large bowl, cover with plastic wrap.
Let it rise in the bowl covered with plastic wrap for at least 2 hours.
Once the dough has risen, knead it quickly again, divide it into 2 parts and form 2 round loaves that you will place in 2 trays lined with parchment paper, cover with a clean towel and let rise for another 2 hours, they should double.
Bake in the preheated oven at 356°F for about 30 minutes, they should turn golden.Once out of the oven, immediately cover with a clean towel and let them cool or warm.
Cut the pancetta, mortadella, and salami into small cubes. Do the same with the cheese.
In a small bowl, dissolve the yeast in the water at room temperature.
Place the flour with the lard (or butter) in the Bimby bowl 30 sec/Speed 3, add the water with the yeast 3 min./Knead function, also add the salt and pepper and knead 4 minutes/Knead function.
Turn off the Bimby, transfer to a work surface and knead a little with your hands.Also add the cubed meats and cheese and incorporate them into the dough, working the dough further with your hands.
Transfer the dough to a large bowl, cover with plastic wrap.
Let it rise in the bowl covered with plastic wrap for at least 2 hours.
Once the dough has risen, knead it quickly again, divide it into 2 parts and form 2 round loaves that you will place in 2 trays lined with parchment paper, cover with a clean towel and let rise for another 2 hours, they should double.
Bake in the preheated oven at 356°F for about 30 minutes, they should turn golden.Once out of the oven, immediately cover with a clean towel and let them cool or warm.
You can enjoy the Neapolitan rustic loaf either warm or cold, it stays soft for several days when kept in a bag.
Enjoy your meal!
Also try the Neapolitan Casatiello, find the recipe CLICKING HERE.
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