Cheese-and-Mortadella-Studded Bread

Name: Cheese-and-Mortadella-Studded Bread
Cook time: 25 min
Total time: 4 1D2 hr
Yield: Makes 12 to 16 servings
Ingredients: 7 tablespoons unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans; 1 cup warm water (105-115°F); 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons); 1/2 teaspoon sugar; 4 cups all-purpose flour; 2 oz finely grated Parmigiano-Reggiano (1 cup); 1 teaspoon salt; 3 large eggs; 3 1/2 ounce Emmental cheese, cut into 1/4-inch dice (2/3 cup); 3 1/2 ounce Italian Fontina, cut into 1/4-inch dice (2/3 cup); 3 1/2 ounce sliced imported mortadella (preferably from Bologna), cut into 1/4-inch pieces (3/4 cup); 3 1/2 ounce sliced prosciutto cotto or baked ham, cut into 1/4-inch pieces (3/4 cup); 2 (8-inch) round cake pans (about 2 inches deep) or 1 (12-inch) round cake pan

By Ronnie Venturoli

August 21, 2006

Torta salata
Great on its own or as part of a meal, this tender bread is wonderfully rich, particularly when served warm.

Cooks' notes:

· If you have a proof setting on your oven, set it to 110°F and let dough rise in pans (but not in plastic bags) in oven 1 hour. Gently remove pans from oven and wrap in kitchen towels while heating oven to 350°F. Return pans, uncovered, to oven, and bake as in recipe above.
· Bread can be baked 1 day ahead and kept, covered with a kitchen towel, at room temperature. Reheat, wrapped in foil, in a 350°F oven until warmed through, 15 to 20 minutes.

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