Meat stomboli (stuffed bread)

8 servings

Ingredients

Quantity Ingredient
1 pack Yeast, dry
2 teaspoons Sugar
⅓ cup Water, warm (105 degrees)
4 cups Flour, unbleached
3 tablespoons Butter, in pieces
1 teaspoon Salt
1 cup Ice water, without cubes
¼ pounds Genoa salami, sliced
¼ pounds Provolone cheese, sliced
1 cup Sweet pepper slices, roasted
¼ pounds Pepperoni, wide, sliced
¼ pounds Mozzarelli cheese, sliced
2 tablespoons Butter, melted
Poppy seeds (I use sesame seeds)

Directions

Preheat oven to 200 degrees for 15 minutes and turn off.

Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces, and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in the warm off oven. Allow to rise until doubled, approximately 1½ hours.

Once doubled, punch down dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approximately ½ inch thick. Layer the meats, roast peppers and cheeses evenly down the center leaving approximately 3 inches of exposed dough on either side. With a sharp knife, sliced the exposed dough into 1 inch wide fingers, leaving approximately ½ inch surrounding the meat. Alternating side to side, overlap the dough fingers over the meat to create a braided loaf. Pinch the ends to seal.

Transfer to a large cookie sheet, cover with a kitchen towl and return to the warmed oven. Allow to rise until doubled, approximately 45 minutes. Brush loaf with melted butter and sprinkle with poppy seeds. Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped.

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