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3 oz warm milk

3 oz warm water

15 gr beer yeast (baker’s yeast) or 7g of dry Fleishman yeast

2 ¾ cups “00” flour

2 tbsp of non salted butter (at room temperature)

1 tsp sugar

1 tsp salt



150 gr dried Italian  sausage or salami Genoa (chopped)

150 gr Saputo provolone cheese (chopped)

45 gr dried pancetta fumigalli diced


In a bowl, mix together the water, milk, sugar and yeast

Put all dry ingredients (flour, salt and butter) in a food processor

Mix dry ingredients for a few minutes and add liquid mixture

Once all ingredients are mixed together, remove from food processor and knead into a smooth ball of dough for 2 minutes

Place the dough in a warm spot and let rise for approx. 45 minutes (dough should double in size)

While the dough is rising, place the sausage, provolone and pancetta in a food processor until combined

On a wooden board, roll out bread dough into a rectangle of approx. 13 x 10 inches

Spread sausage stuffing on dough, leaving a one inch boarder on all sides

Roll the rectangular dough length wise and bring the two ends together…it should form a crown…which is a Ciambella

Make sure the ends are closed and let the bread rise once more on a cookie sheet lined with parchment paper for approx. 30-60 minutes

Brush the surface with egg whites

Preheat oven at 400F and bake for approx. 20 minutes

Reduce at 350F and bake for 30 minutes or until the bread is golden brown

Wrap in a kitchen towel to keep warm


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