Salado sweet bread: ham and cheese version

Welcome and welcome to a new chapter of Paulina Kitchen! How are they? Today we bring you a salty bread recipe that breaks all the schemes and is always a success on any occasion.

A sweet, but different bread because we dare and change some ingredients making this salty version . Something that makes the difference in any holiday and if we make a sweet salty bread with ham and cheese is a assured success.

A pretty new recipe made fury in the last parties and now became a true delicious option to celebrate Easter . Many sweet recipes are taking a salty turn and we are here to discover them.

*The image of this recipe is illustrative

About the Salado Sweet Bread

It is very common that when we enter these festive dates people begin with the search for innovative recipe , something that surprises , that leaves the usual menus, the novelty . That's where this recipe takes prominence that is not far behind.

This salty and fun option is a more original and risky bet, since it can be filled with a lot of rich things, which occur to you.

Other bread options for Easter

Let's talk a little about the breads that are tendency for Easter :

• Penia, this is a variety of bread specially created for easter consumption. With a sweet and very particular taste, since among its ingredients it has anise and lemon seeds, apart from sugar, butter and eggs.

• Tsoureki . A very traditional Greek dessert during Holy Week, also known as lambropsomo which means "shining bread." Its particularity is that it is usually decorated with eggs of colors, flowers and seeds.

• Colomba Pasquale , a real Italian Easter bread. It is done in the oven and stands out for its curious shape of dove covered with almonds.

• Hot cross buns or Easter panecillo , some British pancitos of Good Friday, with a sweet flavor. The recipes found in this can vary greatly, but if they have all in common it is a cross -shaped drawing that adorns them, this symbolizes the crucifixion.

• Fragguno , is prepared on Good Friday in the Calabria to be consumed on Easter Sunday. It is usually filled with salami, cheese and eggs.

Have you tried any of these international loaves for Holy Week ?

Before making a salty sweet bread

Of course, when we talk about the variants that exist to prepare this bread we can stay and find thousands of combinations. The most popular are some preparations with several cheeses such as Gruyere, Provolone, Brie or Parmesano and combined with different nuts, also with many herbs.

• For a vegetarian version , instead of a bacon and sausage, we are going to wear roasted bullshit, fried eggplant and roasted garlic cloves.

And to have a more Mediterranean result, we can use chopped anchovies and raw ham.

⚠️ Before making this salty sweet bread, several issues must be taken into account, but the main one is to prevent salt from being in contact with the yeast .

Do we pay attention to all this and can we only succeed in this recipe? Tell us in comments that combinations used in this bread and if in these Easter are from the Sweet Pan or Salado sweet bread. 

Ingredients 

To make 3 breads of 500 gr.

• 500 g. Flour 0000
• 2 eggs
• 24 g. Fresh yeast
• 2 tbsp. of sugar
• 2 Cditas. salt
• 100 g butter or oil
• 2 tbsp. of honey
• 100 g ham
• 100 g black olives
• 100 g. Tybo cheese
• Oregano 
• Provencal
• c/n of warm milk or water

Salado sweet bread recipe

1. In a container place 4 tablespoons. of flour, 2 tbsp. of sugar along with all fresh yeast. Mix everything and add 4 tbsp. of milk, mix a little more. Cover and leave at rest in a warm place for 30 min. Duplicate its volume.
2. Prepare the flour in a bowl and make a hole in the center, incorporating salt on the sides. In the center add the ready ferment, the eggs, the honey together with the milk and begin to unite everything with great care, gradually add the necessary liquid until you finish joining the dough.
3. Sprinkle some flour on the surface where you will work with the mixture and turn it all in the place. Open the dough and incorporate butter or oil while kneading patiently. Knead for 15 minutes to form a bun. Finished, cover and leave at rest for 1 hs.
4. Work with the slight bun, crush it a bit with the fingertips to wear down and then start joining the ingredients. Condicate with oregano, Provencal, scatter all ingredients and roll up. Cut this into individual buns of 500 gr. Let the buns take off inside the molds with a little butter. Meanwhile preheat the oven to 180º
5. When they double their volume, bring to the oven for 45 minutes.
6. To the end, mix 1 cup of chopped parsley with 2 tbsp. of lemon zest and 2 orange, 1 minced garlic clove and olive oil. Past 40 minutes of cooking, painting with beaten egg and adding this mixture above. Finish cooking.