St. Petronius bread of Bologna
St. Petronius bread is a traditional stuffed bread made on the occasion of the feast day of the Patron Saint of the city of Bologna.
Servings 8 serves
Ingredients
- 25 g of fresh yeast or 7 g dried yeast (look the picture below the recipe)
- 1 g of honey
- 50 g of warm water
- 250 g of 00 flour
- 250 g of spelt flour
- 200 g of lukewarm water
- 20 g of heavy cream or milk
- 25 g of butter
- 6 g of fine salt
Filling
- 30 g of butter
- 100 g of prosciutto cotto (cooked ham) or prosciutto crudo or salami (thinly sliced)
- 60 g of grated Parmesan cheese
Instructions
- Crumble the brewer's yeast into a bowl and dissolve it with 50 g of warm water and the honey. I suggest rehydrating dry yeast in the same way. Then, set aside.
- In the bowl of a planetary mixer, combine the two flours. Add the dissolved yeast and all the remaining ingredients except the salt.
- Knead for 3 minutes with the dough hook on speed 1, then add the salt and continue kneading on speed 2 for another 7 minutes.
- The dough should be soft but not sticky. If necessary, adjust the dough as follows: if it is too hard, add hot water one tablespoon at a time; if it is too sticky, add more flour a little at a time.
- Cover the bowl of the planetary mixer with plastic wrap and let it rest for 1 hour at room temp, or until it has doubled in size.
- Knead the bread again for a few minutes on a lightly floured pastry board, then shape it into a ball. Cover the ball with a cloth and let it rest for 15 minutes.
- After this time, preheat the oven to 200°C (392°F) on the static setting. Then roll out the dough with a rolling pin into a rectangle about 2 cm thick, 50 cm long, and 25 cm wide.
- Place a few knobs of butter on the surface, remembering to set aside some of them, sprinkle with Parmesan cheese, arrange the prosciutto or salami, sprinkle with more Parmesan cheese, and from the long side roll the dough into a tube. Join the ends and use a knife to make deep incisions on the surface where you will place the last knobs of butter.
- Brush the surface with a bit of olive oil. Place a knob of butter where you have made the incisions.
- Bake in a preheated oven for 15 minutes, then reduce the temperature to 180°C (350°F) and continue baking for an additional 25 minutes.
- Allow the bread to cool before slicing.