Treccia Rustica Salumi e Mozzarella

Method

1. Place all dough ingredients except salt and oil in the mixer bowl (or mix by hand). Start with the flours, yeast, sugar, eggs, and milk. Mix with the dough hook.
2. After a few minutes, when the dough is well combined and pulls away from the sides, add the salt and oil in a steady stream.
3. Continue mixing until the dough is smooth and non-sticky. Transfer to a lightly oiled work surface, give it a few folds, and form a ball. Cover with plastic wrap and let rise until doubled in size (2–3 hours).
4. After rising, transfer the dough to a lightly floured surface and divide it in half. Roll each half into a rectangle about 0.5 cm thick (slightly less), being careful not to make it too thin.
5. Spread the mixed cold cuts evenly over the dough, then season with pepper, sprinkle with grated Parmesan, and add the mozzarella (drained overnight in the fridge).
6. Roll the dough tightly into a log. Repeat with the second piece of dough.
7. Braid the two logs together by twisting them over each other.
8. Place the braid on a baking sheet and let it rise again for about 1–1.5 hours.
9. Brush the surface with beaten egg and bake in a preheated ventilated oven at 180°C for about 40 minutes.