5 to 6 1/2 cups all-purpose flour
2 packets active dry yeast for bread
2 cups warm water
1/2 teaspoon salt
2 tablespoons olive oil
1/2 pound calabresa sausage, cut into small cubes
5 to 6 1/2 cups all-purpose flour
2 packets active dry yeast for bread
2 cups warm water
1/2 teaspoon salt
2 tablespoons olive oil
1/2 pound calabresa sausage, cut into small cubes
Place 5 cups of all-purpose flour on a flat surface
Make a depression in the center
Dissolve the yeast in warm water
Add it to the flour with the oil and salt
Mix well using a spoon, gradually adding the liquids to the flour
Knead the dough with your hands until smooth and elastic
If necessary, add more flour
Shape into a ball and place on a floured surface, rotating it to coat evenly
Let it rise until doubled in volume (about 1 hour)
Cook the chopped sausage in a non-stick skillet without oil
Lower the dough, add the cooked sausage, and mix well
Form two round loaves and place them in 20 cm diameter round tins (slightly greased)
Let it rise for another hour
Preheat the oven to 200°C
Bake the loaves until golden brown
Remove from the oven, placing them back on the wire rack to let them cool slightly
Serve warm or cold
Makes 2 loaves, each serving 8 people.
