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
SALAMI CHEESE BREAD
Make and share this Salami Cheese Bread recipe from Food.com.
Provided by Jewelies
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine softened butter, salami and green onions in a bowl, beat until well combined.
- Split the bread in half lenghtways, spread salami mixture over the cut surfaces of the bread.
- Press cheese on lightly, cut bread into quarters crossways.
- Cook under a hot grill until cheese is melted.
Nutrition Facts : Calories 382.4, Fat 21, SaturatedFat 11.5, Cholesterol 56.5, Sodium 836.9, Carbohydrate 35, Fiber 2.3, Sugar 1, Protein 13.2
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
SPICY ITALIAN SAUSAGE AND CHEESE BREAD
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 1 loaf, about 14 pieces
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
- Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
- Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
- Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.
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.
PICNIC SAUSAGE BREAD
This quick and easy recipe is great for outdoor picnics, ball games, or when you are out fishing! Feel free to add your favorite pizza toppings in the roll!
Provided by Veronica
Categories Main Dish Recipes Savory Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir sausage in a skillet over medium heat until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease.
- Spread pizza dough evenly onto a 9x13-inch baking sheet; sprinkle with sausage and mozzarella cheese. Roll the dough around the sausage and mozzarella, using the method similar to rolling a cinnamon roll. Crimp the roll closed; place seam side down on baking sheet. Brush the roll with olive oil.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 25.6 g, Cholesterol 40.4 mg, Fat 18.6 g, Fiber 0.7 g, Protein 18.6 g, SaturatedFat 6.8 g, Sodium 973 mg, Sugar 3.2 g
SALAMI ROSEMARY BREAD
Categories Bread Pork Side Bake Rosemary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- In a small bowl proof the yeast in 1 cup of the water for 5 minutes, or until the mixture is foamy, and in another small bowl dissolve the table salt in the remaining 1 cup water. In a large bowl stir together the yeast mixture, the salt water, and 4 cups of the flour until a dough is formed, turn the dough out onto a floured surface, and knead in the salami, the rosemary, and enough of the remaining 2 cups flour to form a slightly sticky dough. Knead the dough for 10 minutes, form it into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil.
- Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, knead it for 30 seconds, and form it into a 16-inch-long loaf. Transfer the loaf to a lightly oiled baking sheet and let it rise, uncovered, in a warm place for 1 hour, or until it is double in bulk. Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with the glaze. Sprinkle the loaf with the coarse salt and bake it in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the loaf for 30 minutes more, or until it sounds hollow when the bottom is tapped. Transfer the loaf to a rack and let it cool.
SAUSAGE CHEESE OLIVE LOAVES
A friend once treated us to one of these attractive rings, and it was so good I asked for the recipe. This hearty bread is perfect for any occasion. -Shana Bailey, Tulia, Texas
Provided by Taste of Home
Time 55m
Yield 3 loaves.
Number Of Ingredients 11
Steps:
- Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled. , Meanwhile, in a large skillet, cook pork sausages until no longer pink; drain. Place in a large bowl. Add kielbasa, cheeses and olives; set aside. , Roll each loaf into a 17x9-in. rectangle. Spread a third of the sausage mixture on each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal. , Bake at 375° for 25-30 minutes or until golden brown. Brush with butter while warm. Store in the refrigerator or freezer.
Nutrition Facts : Calories 263 calories, Fat 20g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 716mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
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