How to make
Oven 340°F (170°C)
A flat tray covered with baking paper.
The two types of flour are mixed. Pour the yeast and sugar on top. Mix. They are left aside.
In a large bowl, pour the warm milk, salt, add the egg and olive oil. Beat with a wire whisk.
To the liquid mixture, the flour begins to be added in portions, first stirring with a wooden spoon, then it is taken out on a work surface and with the addition of the rest of the flour, a nice smooth non-sticky dough is kneaded.
Place in a lightly greased bowl with olive oil, cover it and leave it to rise until it has doubled in volume. This may take around 1 -1.30 hours.
The risen dough is taken out and placed on a little sprinkled flour, sprinkling it on top, by kneading lightly. Using a rolling pin, roll it into a 20x20″ (50x50 cm) crust. Cut lengthwise into three strips.
Place a circle of salami in each strip without overlapping. Place a circle of Provolone cheese on top of the salami. Each formed circle is folded in half. Use a brush to brush the end walls of the strip with milk, in order to make the fold adhere more easily. A roll is formed and the fold is lightly pinched with two fingers.
The rolls are placed next to each other and a simple braid is formed, which is a little looser, not compact and tight.
The roll is transferred to the tray, in my case diagonally, because the roll is long and bulky, covered with foil and left to rise again for 30 minutes.
Before putting it in the oven to bake, arrange the green olives with almonds and spread with a yolk beaten with 1 tbsp. milk.
Bake at 340°F (170°C) for about 35-40 minutes.
I have used Italian products, but of course you can work entirely with plain flour and the sausages can be replaced with a suitable dry salami, and the Provolone cheese can be replaced with yellow cheese.
