Italian Savory Braided Bread Wreath (Ciambella Salata)

Instructions

1. In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
2. Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Using a dough hook attachment or a wooden spoon, mix until a shaggy dough forms.
3. Knead the dough on a lightly floured surface or with the stand mixer on medium speed for 8-10 minutes, or until smooth and elastic. The dough should spring back when lightly poked.
4. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down the risen dough gently to release the air. Transfer the dough to a lightly floured surface.
6. Roll the dough into a large rectangle, approximately 18×12 inches.
7. Evenly sprinkle the diced provolone cheese and salami/pepperoni over the entire surface of the dough, leaving a small border around the edges.
8. Starting from one of the longer sides, tightly roll the dough into a log.
9. Carefully cut the log lengthwise down the middle, creating two halves. Keep the cut sides facing up.
10. Gently twist the two halves together, keeping the cut sides exposed to show the filling. Form the twisted dough into a circle and pinch the ends together to seal, creating a wreath shape.
11. Carefully transfer the braided wreath to a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean towel and let it rise for another 30-45 minutes, or until slightly puffed.
12. Preheat your oven to 375°F (190°C).
13. Brush the risen bread wreath with the beaten egg wash. Optionally, sprinkle with grated Parmesan cheese.
14. Bake for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, tent loosely with foil.
15. Let the Ciambella Salata cool on a wire rack for at least 15 minutes before slicing and serving.

Tips

• For extra flavor, lightly toast the cured meats in a pan before dicing and adding to the filling.
• Experiment with different cheeses like mozzarella or fontina for variety, ensuring they are not too watery.
• If your kitchen is cool, you can proof the dough in a slightly warmed (turned off) oven with the light on.
• To prevent the filling from spilling during braiding, ensure you roll the log tightly and cut carefully.
• Leftover Ciambella Salata can be gently reheated in a low oven or toaster oven for best results.