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Today it's Italian recipe. Is a braid stuffed with ham and cheese. Of course, you can make it whatever you like the most: chorizo, bacon and cheese, tuna and natural tomato, vegetables and cheese ...
The original of this bread brioche is the way to fill it. I leave you some photos with the step by step so that you do not get lost in the explanation that I give you below.
As el Ham bread, This braid is perfect if you have a snack or an event at home. It is very easy to transport so for excursions or to take a starter to a friend's house it also comes in handy. And of course, perfect for children.
Will you tell me what you choose the filling from? Surely you are already imagining it ...
Stuffed brioche bread braid
Delicious, versatile and beautiful filled braid with which we will surprise family and friends. We can put inside the ingredients that we like the most.
- Ascen Jimenez
- Recipe type: masses
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the mass:
- 250 milk
- 25 gr of pressed baker's yeast
- 1 teaspoon of sugar
- 1 egg (if you are allergic to eggs, do not put it, it also looks good)
- 550 g of bread flour
- 50 g of extra virgin olive oil
- 10 g of salt
For the filling (I tell you what I have put in this case):
- 100 g of raw parma (similar to our Serrano ham)
- 100 g Asiago cheese
To decorate:
- 1 egg yolk to paint the bread (if you are allergic to eggs, you can replace it with a little milk)
Preparation
We pour the milk and yeast into the glass and program 30 seconds, 37º, speed 1.
Add the rest of the ingredients of the dough and program 3 minutes, closed glass, spike speed. We let it rise in the glass (with the lid and the beaker on) for 1 hour.
Now we prepare the filling. We put the ham in this case in the glass and grind by programming 5 seconds, speed 5. We take it out and reserve. We now put the cheese and grind 5 seconds, speed 7. We join it to the ham.
After the lifting time, we can only give it shape (see photo). We spread it with a roller forming a rectangle. We divide it into three parts leaving the top part uncut. We spread the filling on each of the three pieces. We delicately close each piece giving it the shape of a cylinder. We make the braid.
Now we let it rise between 30 and 60 minutes.
We paint with the egg yolk and cook in a preheated oven at 200º for approximately 30 minutes.
I hope you like it!
Equivalences with TM21
Source: Italian bimby basic book
Yes, they take care of themselves ... yes, they eat pasta and / or rice every day. Do not hesitate, try the braid that you will surely like !!.
Good thing about Mayra's meatballs. Without a doubt, a healthy and delicious dish.
Thanks for following us, Claudia
Kisses!
Hello Encar,
You can substitute it for a semi-cured cheese. You will tell us how it looks.
Kisses!
I have to admit that as soon as I have seen the photo of the braid, my stomach has roared, vapa pint.Of course, I have several doubts:
When you do the braid you say that you have to wait for it to light for a while, I imagine that in that time the braid will get wider as in the photo, it is that then I do it step by step and it does not come out the same. Greetings and thanks for the recipe.
Hello Antonio,
Do it because it will be the same or better. With raising the braid increases in size but when it grows the most it is in the oven.
Kisses!
Hi, it looks great !! I have a question: can it be done overnight? will it still be tender?
Thank you,
Yes, of course Olga. In fact, I think it's even richer ...
Kisses!
I just love it! The explanation is great and it looks very simple to do. I write it down because this recipe I have to make soon… .Thank you
How glad I am, Ester. Thanks for your comment. Yes, it is very simple, we just need to take a little time to be in the kitchen.
Kisses!
It is very good, I made it yesterday and it came out very well, since I did not decide on the filling, I filled the two sides with ham and cheese and in the center I put chorizo and cheese. Bad, bad, it is not suitable for very severe or very light regimes. Thanks for the photos, especially of the cut to make the braid, it has made it much easier for me.
What a filling ... how delicious !. I'm glad that the step-by-step helped you and, above all, that you liked it. Thanks for writing to us! Kisses!!
If these Italians have a lot to learn, hehe… I'm glad everyone liked it, Silvia.
Ciao beautiful!
THANK YOU SO MUCH!! THERE IS NO OTHER MORE APPROPRIATE WORD, WHICH MANY TIMES FULFILLS WITH THE FEELING OF HAPPINESS IN OUR INSIDE FOR HAVING BEEN HELPED TO ACHIEVE AN OBJECTIVE LIKE THE ONE EXCELLENT HERE!
Thank you Marina, thank you for your comment and for trusting our recipes.
Take care!