Savory beer angelica
- Energy Kcal 460
- Carbohydrates g 39.6
- of which sugars g 3.2
- Protein g 17.7
- Fats g 24.9
- of which saturated fat g 11.51
- Fiber g 2.2
- Cholesterol mg 141
- Sodium mg 565
- Difficulty: Difficult
- Prep time: 60 min
- Cook time: 35 min
- Serving: 10
- Cost: Low
- Note + 3 hours and 1/2 for dough rising
PRESENTATION
Angelica salata alla birra is, honestly, a real eye-catcher from Lombardy that gives a savory twist to the classic torta angelica. Instead of the usual sweet raisins and orange peel, this version goes all out with sun-dried tomatoes, olives, feta cheese, and salami, all wrapped up in a dough made with beer. I mean, the dough itself picks up a golden color and a slight tang from the beer—way beyond your basic beer bread recipe. And look, the way the dough gets braided gives it that special 'effetto scenografico'—it just looks awesome on a buffet table or as the centerpiece for a casual get-together. Pretty much. Folks in Lombardy love playing with tradition, and this dish is the perfect mix of local baking and bold Mediterranean flavors. They even toss in some Greek cheese for an unexpected twist—really, it's amazing. It shows how creative Italian baking can get, especially with savory beer bread.
Everyone's going to love when a crispy slice of this homemade bread shows up at a party. The flavors are really layered—salty olives and feta, bits of rich salami, and the moist crumb from the beer-based dough. So you get a little bit of everything in each bite. This isn’t just some regular easy beer bread; it’s got the textures and the look that make people ask what’s in it. Seriously good. You can even swap in other fillings, like thin strips of zucchini if you want a lighter version. And listen, it’s just as good served as a snack or as part of a buffet spread. Even though there are tons of ways to make a quick bread recipe, this braided style stands out for its tender texture and fun, dramatic look. For real. People in northern Italy know that baking with beer makes a huge difference, and this is one beer bread recipe you’ll want to make again just for the wow factor. Try it with a fresh salad or just grab a piece when it’s still a little warm—it’s kinda addictive!
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INGREDIENTS
- Ingredients for the Starter
- Manitoba flour 1.1 cups (135 g)
- Water 5 tbsp (75 g) - lukewarm
- Brewer's yeast 0.67 tsp (3 g)
- Malt 1 tsp
- For the Dough
- Blond beer ⅔ cup (150 g)
- Manitoba flour 3 ¼ cups (400 g)
- Butter 1 cup (120 g) - soft
- Parmigiano Reggiano PDO cheese 2.65 oz (75 g) - to grate
- Egg yolks 3
- Fine salt 1 tsp (5 g)
- For the Filling
- Dried tomatoes 3.5 oz (100 g)
- Salami 5.3 oz (150 g)
- Feta cheese 3.5 oz (100 g)
- Green olives 1.8 oz (50 g) - pitted
- Black olives 1.75 oz (50 g) - pitted
- Extra virgin olive oil to taste
How to prepare Savory beer angelica
To prepare the savory beer angelica, first make the starter: dissolve the active dry yeast (alternatively, you can use 12 g of fresh yeast) in lukewarm water by stirring with a teaspoon 1; then add the barley malt (or sugar) 2 and, still stirring, dissolve it. In a bowl, place the flour you have previously sifted, add the yeast and malt mixture 3, and mix all the ingredients until combined.
Transfer the dough to a surface and begin kneading until you form a smooth and uniform ball which will be your starter 4. Place the starter in a bowl, cover the bowl with plastic wrap 5, and let it rise in a turned-off oven with the light on until it doubles in size 6.
In a bowl, beat the eggs together with the beer 7, then add the Parmesan 8, salt, and mix everything. Take a stand mixer fitted with the paddle attachment, place the sifted flour inside, transfer the egg mixture into the mixer 9 (if you don't have a stand mixer, place the ingredients in a bowl and knead by hand).
Knead with the paddle until all the ingredients are combined 10. Remove the paddle, attach the dough hook, and start adding the room temperature butter, cut into pieces, a little at a time, allowing the dough time to absorb it 11. Continue kneading until the butter is completely incorporated and the dough is smooth 12.
At this point, add the starter to the dough 13 a little at a time and continue kneading with the hook until the starter is fully incorporated. Transfer the dough to a floured surface and work it 14 until you get a smooth and uniform ball. Place the dough in a bowl and cover it with plastic wrap 15; let it rise in a turned-off oven with the light on for 2 hours
until the dough doubles in size 16. Now, prepare the filling: slice the green and black olives, dice the salami and feta into regular cubes, and chop the sun-dried tomatoes 17. Take the risen dough and roll it out with a rolling pin to a thickness of about 1/5 inch trying to obtain a rectangular shape 18.
Brush the obtained sheet with extra virgin olive oil 19 and sprinkle it with the previously cut ingredients: salami, black olives, green olives, sun-dried tomatoes, and feta 20. Start rolling the sheet from the longer side, trying to tighten as much as possible to prevent the filling from coming out 21.
Roll until you get a roll 22. Cut the roll in half with a thin bladed knife 23 and floured (so it doesn't stick to the dough), then separate the two parts and twist them, keeping the cut side up to reveal the sections and its filling 24.
Shape the braid into a ring and seal the two ends by overlapping them 25, place the angelica on a baking sheet lined with parchment paper 26, and let it rise for 30 minutes in a turned-off oven with the light on until it doubles in size. After 30 minutes, bake the savory beer angelica in a preheated static oven at 355°F for 35 minutes (or in a fan oven at 320°F for 25 minutes). When the surface is golden, remove the savory beer angelica from the oven 27 and let it cool slightly before serving.