Recipes > Babà Rustico Find A Store Babà Rustico A classic of Neapolitan cuisine, the babà rustico is a savory yeasted bread often baked in a ring mold. Studded with plenty of prosciutto, salami, and provolone cheese. Yield 1 (10-cup Bundt) loaf Print Recipe Pin Recipe 0 Reviews Ingredients2 1/2 cups (318g) bread flour, divided1/2 cup (48g) freshly grated Parmesan cheese3 tablespoons (12g) chopped fresh parsley2 teaspoons (6g) kosher salt (see note)1/4 teaspoon black pepper1 cup (240g) warm whole milk (110°F/43°C to 115°F/46°C)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1 teaspoon (4g) granulated sugar4 1/2 tablespoons (63g) neutral oil (such as canola)2 large (100g) eggs (room temperature)3/4 cup (130g) ⅜-inch-cubed sharp provolone cheese1/2 cup (80g) chopped salami Napoli1/2 cup (90g) chopped prosciutto cottoGarnish: chopped fresh parsley InstructionsIn a medium bowl, whisk together 1½ cups (191g) flour, Parmesan, parsley, salt, and pepper. Set aside.In the bowl of a stand mixer, whisk together warm milk, yeast, and sugar by hand. Let stand until foamy, about 5 minutes. Add remaining 1 cup (127g) flour; using the paddle attachment, beat at low speed until smooth and well combined, about 1 minute. Add oil and eggs, and beat until well combined. With mixer on low speed, gradually add flour mixture (from step 1), beating until well combined; stopping to scrape sides of bowl as needed. Increase mixer speed to medium-high, and beat until dough is smooth, shiny, and elastic, about 8 to 10 minutes. (Dough will still stick to sides and bottom of bowl.) Reduce mixer speed to low, and gradually add provolone, salami, and prosciutto cotto until combined. (If you do not feel like the mix-ins are well distributed by the mixer, you can dip your hand in water, as needed, and fold and squeeze the dough to help distribute the mix-ins more evenly.) Cover and let stand at room temperature for 10 minutes. Spray a 10-cup Bundt pan with baking spray that contains flour. Using a bowl scraper or spatula, spoon dough in small amounts evenly into prepared pan. Using wet fingers, evenly press dough into pan, even and flat. Tap pan on a kitchen towel-lined counter a few times. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is puffed and about 1 inch from top of pan, about 30 to 45 minutes. Preheat oven to 350°F (180°C).Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C) to 200°F (93°C), 25 to 30minutes. Let cool in pan for 5 minutes. Invert bread onto a wire rack, removing pan. Let cool for at least 15 minutes. Garnish with parsley, if desired. Serve warm or at room temperature. Best served same day. (Cover and refrigerate any remaining bread; reheat before eating again.) NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
