Casatiello: Traditional Italian Easter Bread
Traditional Italian Casatiello made with eggs in the dough, loaded with salami, mortadella, and cheese, and baked into a golden Easter bread ring.
Ingredients
- 4 cups flour all purpose flour
- 1 package dry yeast 2 ¼ tsp active dry yeast
- 1 cup warm water
- 1 tsp. sugar
- 2 tsp. salt
- 1/2 cup olive oil or lard for traditional flavor)
- 3 medium eggs
- 1 tsp. Black pepper
- 1 cup diced salami for the filling
- 1 cup diced mortadella for the filling
- 1 cup diced provolone for the filling
- 1 cup diced mozzarella for the filling
- 1/2 cup grated pecorino Romano for the filling
- 3-4 eggs raw in the shell Optional topping
- Extra dough strips for crossing Optional topping
Instructions
- Activate the yeast In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make the dough In a large bowl, mix flour, salt, and black pepper. Add the yeast mixture, olive oil, and eggs. Mix until a soft dough forms.
- Knead Knead for 8–10 minutes until smooth and elastic.
- First rise (without filling) Place dough in an oiled bowl, cover, and let rise 1–2 hours until doubled.
- Incorporate the filling Gently punch down the risen dough. Flatten slightly and sprinkle in the diced salami, mortadella, and cheeses. Fold and knead just enough to distribute the filling evenly without deflating the dough too much.
- Shape Roll into a long log and form into a ring. Place in a greased bundt or round pan.
- Add eggs (optional) Nestle whole eggs into the dough and secure with strips of dough in a cross.
- Second rise Cover and let rise 45–60 minutes until puffy.
- Bake Bake at 375°F (190°C) for 40–50 minutes, until golden brown. Tent with foil if browning too fast.