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
NO-KNEAD SALAMI BREAD
Steps:
- In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
- Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
- Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
- Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
- Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
- When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
- Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.
JOHN'S KILLER SAUSAGE AND PEPPERS
This is something that John enjoys cooking when it's his turn, it's great with a glass of wine. You can serve it as a sandwich or over pasta.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the sausages, drain.
- Brown the sausages in a little bit of butter.
- Saute the peppers and onions in a little bit of oil.
- Add the remaining ingredients and simmer 5-10 minutes, until the sauce thickens.
- Pour the sauce over the sausages and serve with crusty bread.
CHEF JOHN'S SAUSAGE ROLLS
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use.
- Whisk egg with water to make the egg wash.
- Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough.
- Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat.
- Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking.
- Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 15 g, Cholesterol 57.2 mg, Fat 20.6 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 417.7 mg, Sugar 0.4 g
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 Yeast Bread
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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