1 cup+ 1-3 tablespoons water lukewarm(250-275 grams)
1teaspoonactive dry yeast
3 ½cups+ 5 ½ tablespoons flour (all purpose or bread)(500 grams)
½cup+ 1 tablespoon lard(115 grams)
1teaspoonsalt
3-4dashesblack pepper
FILLING
1 ¼cupscheese (cubed fontal, provolone, gruyere or even a mixture)(170 grams)
1cupsalame (milano cubed)(120 grams)
⅓ - ½cuppancetta (cubed)(50 grams)
3tablespoonspecorino freshly grated*(40 grams)
3tablespoonsparmesan freshly grated*(40 grams)
3-4largeeggs
* You can use all pecorino or all parmesan whichever you prefer, if you use both then mix together.
EGG WASH
1egg
1tablespoonwater
Instructions
In the stand up mixer add the water and sprinkle the yeast on top, let it sit for 5-10 minutes, then stir, add the flour and start to knead, add the lard a little at a time and continue to knead add the salt and pepper with the last addition of lard.
Knead the dough for 10-15 minutes, it should be smooth and not sticky. Form the dough into a ball, place in a clean bowl, cover it and let it rise in a warm draft free area for 2-3 hours or until it triples in volume.
Move the dough to a flat surface and pat into small rectangle, fold the top of dough to the middle the the bottom up and over the middle like an envelope. Remove a small amount of dough to be used as the strips to cover the eggs, you need to roll out 6-8 strips. Cover and let the dough rest for 30 minutes.While the dough is resting cut up the pancetta, salami and cheese into cubes
Roll the dough into a rectangle 1/4 inch (1 cm) thick about 16x10 inches (40x27 cm) in size, sprinkle with 1/2 the grated pecorino or parmesan, then top with the cubed salami, pancetta and cheese, sprinkle again with the remaining pecorino.
Roll the dough lengthwise, but not too tightly, form into a circle and place it in a greased 10 inch tube or bundt pan. Place 3-4 eggs on the dough spread apart and keep them in place with strips of rolled out dough, wet the ends of the dough with a little water to help it stick.
Cover the pan and let it rise in a warm draft free area for approximately 2 hours.
Pre-heat oven to 350F (180C).
Brush the risen dough with the egg wash and bake for 45-50 minutes or until golden. If the bread is browning too much cover with foil and continue baking. Cool on a wire rack. Eat warm or room temperature. Enjoy!