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My mom always made this around holidays or special occasions....
Standard French bread dough being made...
Pat it out to uniform thickness and add salami and cheese
Let it rise a bit and add some slits to top and bake....I dont go for perfect shape etc...They do make a form for that though...
I put egg white on last 5 minutes and that browns a bit....
I took these 3 to jack daniels invitational bbq comp....Very filling snack....
Did not get sliced pictures...I was more worried about packing...I think you get the idea though....
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Here's the recipe that has been tweaked over years...
Makes 2 Loaves...
1/2 cup milk and add cup boiling water..Cool to 85 degree
4 cups flour(1/2 unbleached and 1/2 bread flour)
Add liquid to the 4 cups flour and mix well...Let sit 30 minutes...I learned this trick many moons ago from a master french baker on julia childs show..Called hydrolizing flour...
Stir packet yeast in 2 tablespoons warm water(110 degree)..let sit 10 seconds
Stir yeast in hydrolized dough
Stir in 2 teaspoons salt,sugar
Kneed 3 minutes,cover and let rise roughly 2 hours in warm place
Turn out on board and make 2 equal portions..let sit 15 minutes....
Pat dough out with hands to uniform thickness and fill...I use 4-6 slices of salami and provolone chunked in food processor
Fill dough and roll....Put on greased baking sheet and cut thin slits on diagnol on top...
Let raise/double in warm place(30-45 minutes)
Bake at 400 degree 15 minutes...Use a pie pan with 1/2 inch boiling water in bottom oven for steam..
Reduce heat to 350 degree and bake 30 more minutes
5 minutes before finished add glaze of 1 beaten egg white and 1 tablespoon of water
Simple after a bit of practice....Plenty of down time in recipe to do other things....:)
Standard French bread dough being made...
Pat it out to uniform thickness and add salami and cheese
Let it rise a bit and add some slits to top and bake....I dont go for perfect shape etc...They do make a form for that though...
I put egg white on last 5 minutes and that browns a bit....
I took these 3 to jack daniels invitational bbq comp....Very filling snack....
Did not get sliced pictures...I was more worried about packing...I think you get the idea though....
----------------
Here's the recipe that has been tweaked over years...
Makes 2 Loaves...
1/2 cup milk and add cup boiling water..Cool to 85 degree
4 cups flour(1/2 unbleached and 1/2 bread flour)
Add liquid to the 4 cups flour and mix well...Let sit 30 minutes...I learned this trick many moons ago from a master french baker on julia childs show..Called hydrolizing flour...
Stir packet yeast in 2 tablespoons warm water(110 degree)..let sit 10 seconds
Stir yeast in hydrolized dough
Stir in 2 teaspoons salt,sugar
Kneed 3 minutes,cover and let rise roughly 2 hours in warm place
Turn out on board and make 2 equal portions..let sit 15 minutes....
Pat dough out with hands to uniform thickness and fill...I use 4-6 slices of salami and provolone chunked in food processor
Fill dough and roll....Put on greased baking sheet and cut thin slits on diagnol on top...
Let raise/double in warm place(30-45 minutes)
Bake at 400 degree 15 minutes...Use a pie pan with 1/2 inch boiling water in bottom oven for steam..
Reduce heat to 350 degree and bake 30 more minutes
5 minutes before finished add glaze of 1 beaten egg white and 1 tablespoon of water
Simple after a bit of practice....Plenty of down time in recipe to do other things....:)
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