Stuffed Breads for Daytona 500 Party

[PaulOinMA]

Made six loaves of filled bread to go with the pigs-in-a-blanket for the Daytona 500 for the guys:

1 croque monsieur (ham/Conte),
1 ham/Conte and Gouda,
1 pepperoni/mozzarella,
2 Genoa salami/provolone, and
1 Genoa salami with a little pepperoni/mozzarella-provolone (i.e., what I had left over).

This one is croque monsieur for my wife. Ham and Conte. The ham is cut thicker than I would like, but the loaf isn't mine.



All six.



Very nice dough to work with.

Pepperoni Bread

1 ½ cup warm water (105 – 110 °F)
1 package yeast (2 ¼ tsp.)
3 ¾ cups King Arthur all purpose flour
1 ½ cup cake flour (or bread flour)
¾ teaspoon salt
1 ½ teaspoon sugar
1 ½ tablespoon olive oil

Olive oil
Black pepper, freshly ground
5 - 6 ounces pepperoni, sliced
5 - 6 ounces mozzarella cheese, sliced

Milk
Parmesan cheese, grated

Corn meal (for dusting cookie sheets)

Warm water and a pinch of sugar on stove in a small saucepan. Add yeast and stir with a fork to dissolve. Let sit 5 minutes. Add flours, salt, sugar, and olive oil to a greased mixer bowl fitted with a dough hook. Add water/yeast mixture and knead with a dough hook for a few minutes (“2” if using a Kitchen Aid mixer with 10 speeds). Turn dough out onto a floured surface and knead for a few more minutes.. May need to add more water to incorporate all the flour.

Turn dough out into an oiled bowl and work the dough around to coat with oil. Cover loosely and place bowl in a warm place to rise for 45 minutes.

Divide dough in thirds. Roll to an elongated rectangle. Add a little olive oil and freshly ground pepper down the center, Add sliced mozzarella cheese then pepperoni. Fold to close with seam in center and fold over edges. Wetting the edges helps them close. Place seam side down on cornmeal dusted cookie sheets. Brush with milk and sprinkle with grated Parmesan cheese. Allow to rise in a warm place for 45 minutes.

Preheat oven to 400 °F. Slit the loaves in a few places and bake for about 10 – 12 minutes. Remove to wire racks to cool. Enjoy!

Notes: Also very good are (1) Genoa salami and provolone, and (2) croque monsieur bread with ham and Conté or Gruyere cheese.
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Pitt's & Spitt's U2436

[Limp Brisket]

Awesome and impressive! Thanks for sharing.
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Lang 84 Deluxe Long Neck w/Char Grill
UDS
Custom pig rotisserie
Winston CVAP HA4522
KCBS Judge
Ace of Spades BBQ Team

[CrazyChef]

Okay, I just bookmarked this post. How's that for a compliment?
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"The difference between stupidity and genius is that genius has its limits" - Albert Einstein

[allsmokenofire]

Gotta give props to anyone who can properly bake. I suck at it because it requires measuring accurately and following recipes to a T, which are not my strong suits. I'll cook all day, but can't bake from scratch to save my soul.

Everything looks great!
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Mike
Team Enoserv

[PaulOinMA]

I onlty started baking a little over three years ago. Never too late to start.

I always cooked a lot, but never baked. Consulting was slow, and I was looking for something else to do, like a hobby that wouldn't cost money, but would save money.

Started first in early 2007 with scones. They are very, very easy to make.

Did cinnamon rolls later in 2007 and breads, too.
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Pitt's & Spitt's U2436