Tortano Bread with Ham and Portobello Mushrooms

    Tortano Bread with Ham and Portobello Mushrooms

    15saves
    2hr10min


    2 people made this

    About this recipe: Tortano is a filled round bread that comes from the Naples region of Italy. It's traditionally stuffed with hard-boiled eggs but I like to fill mine with lots of tasty things, including smoked ham and mushrooms. You can vary this recipe easily and use your own favourite filling. If you like this recipe - you can find more just like it in my new book 'One More Slice'. See footnote for more details.

    Ingredients
    Makes: 1 stuffed loaf

    • For the filling
    • 2 tablespoons butter
    • 3 large portobello mushrooms
    • 2 cloves garlic, finely sliced
    • freshly ground black pepper
    • sea salt
    • 250g mozzarella cheese, sliced
    • 3 sprigs rosemary, finely chopped
    • 200g smoked ham
    • For the bread
    • 15g fresh yeast
    • 300ml lukewarm water
    • 2 tablespoons olive oil
    • 1 tablespoon honey
    • 1 1/2 tablespoons sea salt
    • 175g durum wheat flour
    • 275g strong bread flour

    Method
    Prep:30min  ›  Cook:40min  ›  Extra time:1hr proofing  ›  Ready in:2hr10min 

    1. Fry the mushrooms and garlic in butter until soft and they have turned golden; season with salt and pepper. Let cool.
    2. To make the tortano: Crumble the yeast into a mixing bowl and dissolve it in the water, olive oil, honey and sea salt. Mix in the flours a little at a time; knead until the dough becomes elastic (about 10 minutes). Let it rise in a bowl under a cloth, until it doubles in size, about 40 minutes.
    3. Press the dough into a rectangle shape about 1cm thick. Don't roll it because the air will be pressed out of the dough.
    4. Layer the mozzarella, mushrooms, rosemary and ham over the dough. Brush the edges of the dough with water and roll it into a long sausage shape, then shape into a wreath.
    5. Preheat the oven to 250 degrees C/ gas mark 10.
    6. Place on a tray lined with baking parchment, flour the bread and let it rise under a cloth for about 30 minutes.
    7. Put the tray in the oven, and lower the temperature to 200 degrees C / gas mark 6. Bake fr around 35 minutes and let it cool on a cooling rack before slicing.

    About my book:

    One More Slice is published by New Holland Publishers, price £12.99.

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    Reviews (1)

    AnneLund
    0

    This is just an extraordinary delicious Bread. - 14 Jan 2016

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