Alma Bax This is a recipe for bread with salami and cheese stuffed in the middle. It’s very simple to make, but it’s also delicious.
What is italian stuffed bread called is a question that has been asked many times before. The answer to the question is salami and cheese. Read more in detail here: what is italian stuffed bread called.
- 14 oz. active dry yeast or 134 tsp. instant yeast
- 14 cups warm water (105°F to 110°F)
- 2 tbsp olive oil (extra virgin)
- a teaspoon of salt (12 teaspoons)
- 312 cup all-purpose flour, unbleached
- a quarter-cup Mustard dijon
- 1 cup shredded mozzarella (4 ounces)
- 4 oz. Genoa salami, thinly sliced
- 1 cup (4 ounces) provolone cheese, shredded
- 12 teaspoons dried basil or 2 tablespoons coarsely chopped fresh basil
- 1 teaspoon oregano, dry
- 14 teaspoon hot red pepper, crushed
- milk (two tablespoons)
- 1 big yolk of an egg
- 2 tblsp sesame seeds a
Instructions:
Place slices of this bread on a buffet and watch them vanish.
- Sprinkle the yeast over the water in a large mixing basin or the bowl of a heavy-duty standing mixer. Allow for approximately 10 minutes for the yeast to soften. Stir until the yeast is completely dissolved.
- Stir in the oil and salt using a wooden spoon or the paddle blade on moderate speed. Add just enough flour to create a shaggy dough that clears the bowl’s sides.
- Turn out the dough and knead it for approximately 10 minutes, adding additional flour as required to make it smooth and elastic. Â If using a machine, change to the dough hook and knead on medium-low speed for approximately 8 minutes, or until the dough is smooth and elastic. If you want to verify the consistency of the dough, you may move it to a work area and knead it quickly by hand.
- Form a ball out of the dough. Place the dough in a large, lightly greased mixing basin. Turn the ball to coat it with oil. Wrap plastic wrap around the dish firmly. Allow it stand for 1 hour in a warm area until it has doubled in volume.
- Preheat the oven to 375°F and place a rack in the middle. 1 inch jelly-roll pan (172 — 1112 — 1712 — 1712 — 1712 — 1712 — 1712 — 1712 — 1712 — 1712 — 1712 — 1712 — 1712 — 1712 — 17 (preferably nonstick).
- Deflate the dough by punching it down and kneading it slightly on the work surface. Place the dough in the pan and pat it down to make it fit. (If the dough is too elastic and snaps back instead of remaining in place, cover it with plastic wrap in the jelly-roll pan and let it aside for 5 to 10 minutes to rest before stretching it again.) Apply the mustard to the dough. Sprinkle the mozzarella over the top, leaving a 12-inch perimeter. Layer the salami on top of the mozzarella, then top with provolone. Add the basil, oregano, and crushed red pepper to taste. Roll up the dough as tightly as possible, starting at one long end and pinching the seams close. Arrange the dough so that the long seam is on the bottom.
- Combine the milk and yolk in a small basin and whisk well. Lightly brush the top of the roll with part of the mixture, then sprinkle the sesame seeds on top. Cut three shallow diagonal slits on the top of the bread using a very sharp knife. Bake for 35 minutes, or until the bread is golden brown. (An instant-read thermometer placed in the middle of the bread should read over 195°F.) Cool on a wire rack entirely.
The Italian salami bread recipe is a delicious sandwich that can be made with bread, cheese, and Italian sausage. Reference: italian salami bread recipe.
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Ben Austin 