Toast di pan bauletto

Ingredients

200 g
75 g
butter
180 ml
water
1
egg
3 g
sugar
6 g
salt
13 ml
extra virgin olive oil
10 ml
sunflower seed oil
10 g
brewers' yeast
For the filling:
15 g
chicory
30 g
raw ham
10 g
provola

Preparation

Pour the water into a bowl and dissolve the yeast. Add the Schär Pizza Mix and begin to make the dough. Cream the butter and add to the flour mixture together with the egg. Knead the dough and gradually add the salt and sugar, followed by the sunflower and olive oils. Knead until the dough is smooth and velvety.

 

Put the dough into a greased loaf tin and leave to rise for around 4 hours.

 

When the dough has risen, bake in the oven.

 

When cooked, leave to cool for 30 minutes, slice and fill with the ingredients listed.

 

The bread slices can be toasted under the grill or in a toaster.

 

Yield: 1 loaf of bread

 

Chef's tip: Allow the dough to prove in the baking tin for 4 hours to prevent it from collapsing.