Post by shadow on Apr 6, 2007 12:41:02 GMT -5
Stromboli
Dough
1 1/4 C warm water (105° - 115°F)
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
3 ½ - 4 c AP flour.
***I used close to 4 cups
I used the bread machine. Follow your bread machine manufacture's recommendations.
Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
When finished, allow to rest for about 10-15 minutes.
Grease a large baking sheet and dust with corn meal.
Oven preheated to 375*F.
Divide dough in ½.
Roll each dough half into a rectangle about 10" x 8". Arrange fillings:
Fillings (mix and match as you like)
about 1/2 lb. thinly sliced meats such as ham, salami, turkey, pepperoni, etc.
about 1/4 lb. sliced cheese (Mozzarella, provolone etc. whatever is your favorite)
1/4 C grated Parmesan cheese
over dough, finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.
Place on the prepared baking sheet.
Cut long diagonal slashes, about 1/2 inch, along the top of the loaf every 3 inches or so.
Brush top of loaf with a beaten egg, avoiding the area in the slashes. Cover and let the dough rise, 20 to 30 minutes. Sprinkle with sesame seeds.
Bake for about 25-30 minutes or until bread is golden brown. Cool slightly before cutting.
Serve with red sauce for dipping.
Ideas for fillings:
Provolone
Mozzarella
Parmesan
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
jalapenos
sliced banana peppers
chopped black olives
roasted garlic
fresh basil
sliced ham
thinly sliced pepperoni or salami
my photos:
pepperoni, black olives, and shredded mozzarella
pepperoni, hot sausage, ham, sautéed onions, banana peppers, black olives, shredded pepper/jack cheese
Source: adapted from fabulousfoods.com
Dough
1 1/4 C warm water (105° - 115°F)
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
3 ½ - 4 c AP flour.
***I used close to 4 cups
I used the bread machine. Follow your bread machine manufacture's recommendations.
Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
When finished, allow to rest for about 10-15 minutes.
Grease a large baking sheet and dust with corn meal.
Oven preheated to 375*F.
Divide dough in ½.
Roll each dough half into a rectangle about 10" x 8". Arrange fillings:
Fillings (mix and match as you like)
about 1/2 lb. thinly sliced meats such as ham, salami, turkey, pepperoni, etc.
about 1/4 lb. sliced cheese (Mozzarella, provolone etc. whatever is your favorite)
1/4 C grated Parmesan cheese
over dough, finishing with a sprinkling of Parmesan. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.
Place on the prepared baking sheet.
Cut long diagonal slashes, about 1/2 inch, along the top of the loaf every 3 inches or so.
Brush top of loaf with a beaten egg, avoiding the area in the slashes. Cover and let the dough rise, 20 to 30 minutes. Sprinkle with sesame seeds.
Bake for about 25-30 minutes or until bread is golden brown. Cool slightly before cutting.
Serve with red sauce for dipping.
Ideas for fillings:
Provolone
Mozzarella
Parmesan
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
jalapenos
sliced banana peppers
chopped black olives
roasted garlic
fresh basil
sliced ham
thinly sliced pepperoni or salami
my photos:
pepperoni, black olives, and shredded mozzarella
pepperoni, hot sausage, ham, sautéed onions, banana peppers, black olives, shredded pepper/jack cheese
Source: adapted from fabulousfoods.com
