Casatiello Napoletano (Traditional Neapolitan Easter Bread)

Method25 steps

1. 1

   Step 1: Dissolve all 7 g active dry yeast in all 300 ml lukewarm water, following the yeast product’s suitable water temperature. Stir until dissolved and slightly foamy.

   Uses 7 g active dry yeast (- 2 ¼ teaspoons) · 300 ml water (- 1 ¼ cups, lukewarm)

2. 2

   Step 2: Put all 550 g dough flour in a large bowl and pour in the yeast-water mixture gradually, stirring with a wooden spoon.

   Uses All prepared yeast-water mixture · 550 g all-purpose flour for bread dough

3. 3

   Step 3: Work all 50 ml extra virgin olive oil, 35 g dough lard and the teaspoon salt (1 teaspoon) into the flour-yeast mixture.

   Uses All mixed flour and yeast-water · 50 ml extra virgin olive oil for the dough · 35 g lard for the dough · 1 teaspoon salt

   
4. 4

   Step 4: Knead the same dough by hand for about ten minutes until it becomes smooth, soft and elastic.

   Uses All combined enriched dough

5. 5

   Step 5: Gather the smooth kneaded dough into one ball, folding loose edges underneath.

   Uses All kneaded dough

   
6. 6

   Step 6: Score a shallow cross on top of the dough ball without cutting through it.

   Uses The complete dough ball

7. 7

   Step 7: Put the dough back in its bowl, cover and let rise at room temperature for about ninety minutes, or until doubled in size.

   First proof until doubled · 90 minUses All scored dough

   
8. 8

   Step 8: While the dough rises, dice all 200 g salami and 150 g provolone. Grate all 80 g Pecorino Romano and hold it separately from the diced salami-provolone filling.

   Uses 200 g salami (- 7 oz, chopped) · 150 g provolone for the filling, cubed in step 8; aged pecorino is the source alternative · 80 g pecorino romano (- ¾ cup, grated)

   
9. 9

   Step 9: Lightly flour a clean rolling surface with the separate rolling flour. Put the risen dough on it and gently press to deflate it slightly.

   Uses All risen dough · A little extra all-purpose flour for the rolling surface

10. 10

    Step 10: Roll the same dough into one large rectangle about 1 cm thick, long enough to fit the 28 cm ring mould once filled and rolled.

    Uses All prepared rolling dough

    
11. 11

    Step 11: Trim the edges neatly. Hold all trimmings separately for the eight thin decorative strips, keeping the main rectangle ready for the filling.

    Uses The complete dough rectangle

12. 12

    Step 12: Spread a thin layer of the separate surface lard over the main dough rectangle.

    Uses The main trimmed rectangle; decorative trimmings held separately · A thin layer of additional lard over the rolled dough, as needed

    
13. 13

    Step 13: Scatter all the prepared diced salami and provolone evenly over the greased main rectangle, spreading to the edges.

    Uses All greased main rectangle · All diced salami and provolone; grated Pecorino held separately

14. 14

    Step 14: Sprinkle all the separately held grated Pecorino Romano over the filling and add freshly ground black pepper to taste.

    Uses All filled rectangle · All 80 g grated Pecorino held separately · black pepper (- to taste)

15. 15

    Step 15: Roll the filled rectangle slowly from its long side into a tight log, keeping the filling enclosed and avoiding tears.

    Uses All dough and filling

16. 16

    Step 16: Pinch the seam and ends firmly to seal the stuffed dough log.

    Uses The complete stuffed log

17. 17

    Step 17: Grease a 28 cm / 11 inch ring mould with the separate mould lard. Place the stuffed log inside and seal its two ends together to form one ring.

    Uses The complete sealed log · Additional lard to grease the 28 cm ring mould, as needed

18. 18

    Step 18: Check four eggs are clean and uncracked. Place those four raw eggs in their shells on top of the dough ring, spaced evenly; keep the fifth egg for the later glaze.

    Uses The complete assembled bread ring · 4 of 5 whole eggs for topping; fifth held for brushing

19. 19

    Step 19: Divide the reserved dough-edge trimmings into eight pieces and roll them into thin strips long enough to cross over the four topping eggs.

    Uses All held decorative trimmings

20. 20

    Step 20: Lay two prepared strips in a cross over each of the four eggs, securing the strip ends gently to the surrounding ring dough.

    Uses The complete assembled ring and eggs · All eight prepared strips

21. 21

    Step 21: Let the assembled ring rise for about thirty minutes before baking. Keep it covered lightly without pressing against the decoration.

    Second proof of decorated ring · 30 minUses The complete decorated ring

22. 22

    Step 22: Beat the remaining fifth egg and brush enough of it over the dough surface for an even glaze. Heat a fan oven to 180°C / 350°F.

    Uses The entire risen ring · Remaining fifth egg for brushing; used glaze share varies

23. 23

    Step 23: Bake at 180°C / 350°F with the fan on for about forty-five minutes, until the bread is golden and cooked through and the topping eggs have firm whites and yolks. If the top colours too quickly, cover loosely with foil and continue cooking.

    Bake filled bread and topping eggs until cooked · 45 minUses The complete ring ready for baking

24. 24

    Step 24: Leave the baked ring in its mould for at least thirty minutes before turning it out.

    Initial cooling in the mould: at least 30 minutes · 30 minUses The complete baked ring

25. 25

    Step 25: Turn the bread out carefully. Peel the cooked topping eggs before eating, and slice the bread into eight portions. Serve warm or at room temperature, refrigerating leftovers within two hours rather than leaving the meat-and-egg bread out for days.

    Uses The complete rested bread and cooked shell eggs