Savory Dove: Rustic and Soft Recipe with Cold Cuts and Cheeses

Preparation

1. Place the flours, sugar, and crumbled baking powder in the bowl of the planetary mixer and mix with the K whisk.
2. Incorporate the freshly warm milk, lightly beaten room temperature eggs a little at a time, and continue to knead the dough.
3. Combine the salt and mix, then begin to incorporate the chopped soft butter; at first it will seem like it will not absorb, but slowly the dough will incorporate it all.
4. Change the whisk, insert the hook and knead until the mixture is elastic and well blended, no longer dirtying the bowl. Knead on medium speed for about 15-20 minutes, if desired by hand.
5. Place the dough in a bowl greased with butter, well covered with plastic wrap, and let rise until it triples in size. To help it rise, place it in the oven turned off with the light on, preheated to 50°. The rising time depends on how much yeast was used and the temperature outside: it takes about 2 hours and 30 minutes.
6. Meanwhile, prepare the filling: cut the scamorza cheese and cold cuts into small pieces. Take the dough again, deflate it with your hands and roll it out into a rectangle. Sprinkle with the cured meats, pepper and cheese, fold closed and knead to incorporate the filling well.
7. Divide the dough into 2 parts: roll each loaf onto itself and shape 2 loaves.
8. Give the first cylinder the shape of a horseshoe and place it in the wings, while the other goes to make up the dove.
9. Cover with plastic wrap and let rise until the dough reaches the edge of the mold: it takes about 2 hours.
10. Gently brush with 1 egg beaten with a little milk and sprinkle with the seeds and almonds.
11. Bake in a hot static oven at 180° for about 45 minutes. Remove from oven and allow to cool.

Thanks to Enrica of Chiarapassion for the recipe.