Fragrant like a bread dough, soft like a cake and tasty because it stuffed! The salty braid is a preparation made with three counts of leavened dough stuffed with zucchini, eggplant, peppers, cheese and spicy salami. An idea for a tasty appetizer or as a meal picnic for a mountain hike or a picnic. Besides being a very tasty recipe, salty braid is also spectacular: when cut into slices stand out the colors of three fillings.Braided yeast dough
- Ingredients for the dough
- potatoes floury 300 g
- Manitoba flour 250 g
- 00 flour 250 g
- water 50 ml
- Extra virgin olive oil 50 ml
- eggs average 1
- fresh yeast 12 g
- Malt 1 teaspoon
- Fine salt 10 g
- For the stuffing
- cheese 140 g
- Pepperoni 140 g
- Zucchini small 1
- eggplant small ½
- Red peppers ½
- Extra virgin olive oil 20 g
- Fine salt q.s.
- for brushing
- eggs 1
- Liquid fresh cream 2 tablespoons
To prepare the salt braid first peel the potatoes (1), cut into pieces and boil (2) until they are cooked through. Then drain and mash. While the potatoes are cooking, melt the fresh yeast (or 4 g of dry yeast beer) and malt (or sugar) in warm water (3).
In the bowl of a planetary with hook leaf, pour the flour, mashed potatoes and warmed and the water with malt and yeast (4). Then also add the oil (5) and egg (6) continuing to go global.
Finally add salt (7) and work the mixture until it is smooth and homogeneous. Transfer it in a large bowl with little dusting flour (8) and let rise covered with transparent film at a temperature of 26-28 ° for at least 2 hours. Meanwhile in a skillet saute the zucchini, peppers and eggplant cut into cubes for a few minutes (9) (need to be softened but still firm).
Then dice the cheese (10) and pepperoni (11). Passed the necessary time, resume the dough has doubled in volume (12).
Divide into three equal parts (13) and extend each in a 50 cm long and 15 cm wide dough language (14). Distributed at the center of the three languages of pasta three different fillings: vegetables (15)
the cheese (16) and pepperoni (17); brush the edges with water with the aid of a pastry brush (18)
and sealed each language of dough so that the filling does not escape during cooking (19). Then add the three heads of leavened dough at one end (20) and intrecciatele between them (21).
When you have finished, you lay the braid on a baking tray lined with baking paper (22) and brush them with beaten egg with two tablespoons of cream (or milk) (23); cook the salt braid in oven preheated to 180 degrees for about 50-60 minutes (at 160 degrees for about 45-55 minutes if convection oven). Remove from the oven and slice the salty braid to enjoy it with your guests (24)!
Keep the cooked salted braid under a glass bell or covered with plastic wrap.
If you have used only fresh ingredients not thawed, you can freeze it raw, thaw it in the refrigerator and then cook it in the oven. You can alternatively freeze the dough after the second rising, then thaw in a refrigerator and do it to warm to room temperature before the processing.
The great thing about this recipe is that you can choose the fillings of your choice also following the seasonal! Here zucchini, peppers and eggplants become mushrooms, artichokes, broccoli or tomatoes. So for the other two fillings, smoked cheese instead of cheese or cooked diced instead of pepperoni. If you want to give a dramatic touch, after having brushed the braid, you can sprinkle with poppy seeds, sesame or pumpkin!