Neapolitan Rustic Brioche (Brioche Rustica)
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FROM - Jeanne Carola Francesconi
La Cucina Napoletana
1 pound Rich Egg Bread Dough
3-1/2-ounces prosciutto, coarsely chopped
5-ounces provolone cheese, diced
5-ounces Bel Paese or butter cheese, diced
1/4 to 1/2 teaspoon freshly ground pepper
1 cup freshly grated Parmesan cheese
Prepare the dough in the usual way, but after the second rising, knead in the prosciutto, diced cheeses, pepper, and grated Parmesan. Put the dough into a fluted 10-inch brioche mold with a center tube; the dough should only half-fill the mold. Let the dough rise in a warm place for 1 hour, or until doubled in bulk.
Put the brioche into a preheated 300 degree oven. Bake it for about 45 minutes, or until it is well risen and golden brown. Let the brioche rest for 10 minutes after removing it from the oven, then turn it out onto a serving dish.
Makes 1 (10-inch) brioche