Cheddar And Salami Bread Bowls Recipes
SALAMI CHEESE BREAD
Great salami cheese bread recipe from my Mom's best friend, Ann. She brought this recipe from her home in Naples, Italy. Great comfort food from my childhood... (Prep time includes time for bread to rise.)
Provided by mapuana
Categories Breads
Time 2h15m
Yield 3 round loaves
Number Of Ingredients 8
Steps:
- When buying salami and cheese, have the deli counter slice these about 1/4 thick in order to cut into cubes.
- Mix 2 pkg. yeast in 3°C warm water.
- Add salt. Mix flour, don't use all and add baking powder.
- Add yeast mixture to flour mixture in large round bowl.
- Knead, put cover on bowl and let rise.
- Cube salami and provolone. Mix together with dough.
- Add heated bacon grease. Mix together, then cut dough into thirds.
- Grease round pan and fit dough in pans.
- Preheat oven.
- Bake at 350 degreese for 1 hour.
Nutrition Facts : Calories 2261.8, Fat 97.2, SaturatedFat 38.1, Cholesterol 173.2, Sodium 3789.6, Carbohydrate 262.3, Fiber 10, Sugar 1.3, Protein 77.4
CHEF JOHN'S SALAMI BREAD
What started out as a frustrating attempt to test some pizza dough, turned into what we're calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h56m
Yield 6
Number Of Ingredients 7
Steps:
- Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness.
- Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water.
- Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese.
- Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 33.7 g, Cholesterol 43.7 mg, Fat 17.2 g, Fiber 1 g, Protein 17.3 g, SaturatedFat 5.4 g, Sodium 1356.7 mg, Sugar 4 g
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