Savoury Christmas bread

 

 

Very easy, fast, without whips : salted panettone , the typical Christmas appetizer without leavening ! A savory brioche that is very quick to make: perfect not only as an appetizer for Christmas lunch but also for a delicious dinner during the holidays and the Christmas holidays . Very soft, in a tasty version with speck, cooked ham, raw ham and cheeses . To prepare in advance and keep it ready for Christmas day.

The doughit is very easy to prepare and you don't need an electric whisk but simply a fork or a spatula: flour, eggs, milk, seed oil, parmesan, baking powder and then it is enriched with your favorite ingredients such as speck, ham, emmental cheese , , fontina .. in short, it is also perfect for being able to use the leftovers of an mix  of cold cuts and cheeses.

You don't need leavening before cooking .For cooking you can proceed in an air fryer or in a traditional oven . 

Preparation time ; 45 minutes

Serves ;6 people

Ingredients

250 g plain flour 

2 eggs

140 ml milk 

50ml cooking  oil

50 g grated parmesan

10 g grated pecorino romano 

50g speck ham

50 g raw ham

50 g cooked ham

150 g emmental cheese

1 sachet of baking powder 

salt  to taste

black pepper to taste

15 almonds (peeled and shelled)

***

You can add chopped walnuts to the dough

You can use gluten-free flour for the gluten-free version in equal quantities.

Preparation 

Separate the dry ingredients from the wet ones. In a bowl mix the flour, the baking powder , the Parmesan, the pecorino, salt and pepper.

In another bowl mix the eggs with the milk and the  oil. Then combine the wet ingredients into the dry ones, mixing with a spatula or fork.

Add the diced or chopped cold cuts and the diced cheese.

Mix the ingredients well until you get a uniform dough. Pour it into the mold, if necessary lined  with oven paper.

On the surface, sprinkle the peeled and shelled almonds, a little grated Parmesan and some sprigs of rosemary.

Baking ;

In air frier 

Place the mold on the basket of the air fryer and cook at 160° for 25 minutes then a further 5 minutes at 180°, checking cooking with a wooden toothpick.

In oven 

Bake in a preheated oven at 180° in static mode for 45 minutes checking the cooking with a wooden toothpick.