Cheese-and-Mortadella-Studded Bread

Preparation Butter cake pans, then line bottoms with a round of parchment or wax paper, and butter paper. Stir together water, yeast, and sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Blend flour, parmesan, softened butter, salt, eggs, and yeast mixture in a food processor until combined well. Transfer mixture to a large bowl and stir in remaining ingredients with a wooden spoon until evenly distributed. Divide dough between pans, spreading evenly, then enclose each pan in a large (1-gallon) heavy-duty sealable plastic bag and seal bags. Let stand at warm room temperature until dough has risen to about 1/2 inch from rim, about 1 1/2 hours. Put oven rack in middle position and preheat oven to 350°F. Remove pans from bags, then bake bread until tops are golden and bread begins to pull away from side of pans, 30 to 45 minutes. Transfer tortas in pans to racks to cool to warm, 1 to 2 hours. Run a thin knife around edge of each pan and invert rack over pan, then invert bread onto rack. Remove paper and use same method to invert bread onto a platter. Cut into wedges. Cooks' notes:· If you have a proof setting on your oven, set it to 110°F and let dough rise in pans (but not in plastic bags) in oven 1 hour. Gently remove pans from oven and wrap in kitchen towels while heating oven to 350°F. Return pans, uncovered, to oven, and bake as in recipe above. · Bread can be baked 1 day ahead and kept, covered with a kitchen towel, at room temperature. Reheat, wrapped in foil, in a 350°F oven until warmed through, 15 to 20 minutes.

Preparation Butter cake pans, then line bottoms with a round of parchment or wax paper, and butter paper. Stir together water, yeast, and sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Blend flour, parmesan, softened butter, salt, eggs, and yeast mixture in a food processor until combined well. Transfer mixture to a large bowl and stir in remaining ingredients with a wooden spoon until evenly distributed. Divide dough between pans, spreading evenly, then enclose each pan in a large (1-gallon) heavy-duty sealable plastic bag and seal bags. Let stand at warm room temperature until dough has risen to about 1/2 inch from rim, about 1 1/2 hours. Put oven rack in middle position and preheat oven to 350°F. Remove pans from bags, then bake bread until tops are golden and bread begins to pull away from side of pans, 30 to 45 minutes. Transfer tortas in pans to racks to cool to warm, 1 to 2 hours. Run a thin knife around edge of each pan and invert rack over pan, then invert bread onto rack. Remove paper and use same method to invert bread onto a platter. Cut into wedges. Cooks' notes:· If you have a proof setting on your oven, set it to 110°F and let dough rise in pans (but not in plastic bags) in oven 1 hour. Gently remove pans from oven and wrap in kitchen towels while heating oven to 350°F. Return pans, uncovered, to oven, and bake as in recipe above. · Bread can be baked 1 day ahead and kept, covered with a kitchen towel, at room temperature. Reheat, wrapped in foil, in a 350°F oven until warmed through, 15 to 20 minutes.