This is a recipe taken from a newspaper ,
could be defined as a loaf of bread filled.
Very simple to do,
I revised according to my taste,
for the fillings I used bacon,
provolone cheese, bacon,
but you can use whatever
you prefer.

Recommended wine:
Dolcetto d’Alba DOC “Coasts and ditches” 2013
a Piedmontese red,
slightly spicy,
good balance and a fresh fragrance.

And now … LIGHT THE FIRES!

INGREDIENTS:

- 600g flour (half Manitoba mid 00)

-200g Of pumpkin puree cooked in hole

-13g Of yeast

-50g Of butter

- 200g of milk

-8 G of sugar

-13g Of salt

-1 yolk

For the filling:

-150g Of bacon

-rosmarino taste

-100g Of provolone cheese cake

-100g Of cheese

-150g Of bacon coppata

-Semi Poppy

-Milk taste

-Oil taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Work all the ingredients until you get a dough
smooth and homogeneous.
Divide into three parts and let it rest covered
for at least 30 minutes.
Now  formed the loaves flatten
to fill them:
I put in some bacon and rosemary,
in the others  provolone cheese and bacon, all cut into cubes.
you will get the loaves long you are going to cut into more pieces.
Each piece must be twisted and folded back on itself,
as if to form a knot.
Place the chops on a round baking pan,
do not forget to grease it with olive oil,
put one near the other and let them rise for 2 hours.
After this time, lightly brush them with
beaten egg yolk and a little milk, sprinkle with poppy seeds.
Bake at 170 ° for 45 minutes,
in addition to the pan with the chops, put another  one empty
on the bottom where you put a glass of water.

Et voila … a tasty bread!