Tuscan potted bread
Bread
This bread is made with a rich bread dough and is filled with rosemary, bresaola and scamorza, a dry mozzarella. I cook them in very small terracotta pots and serve them individually. Sometimes, when we have a table full of guests, I use them as place markers putting the name of the person stuck to a toothpick inserted on the bread. You can also make this recipe in a loaf pan and cut it in slices. Great for a picnic or light dinner with a salad. can be made a day ahead letting the dough rise in the fridge. Take the dough out at least 2 hours before cooking.
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