Salami and Cheese Stuffed Bread
- One ¼-ounce package active dry yeast or 1¾ teaspoons instant yeast
- 1¼ cups warm (105°F to 110°F) water
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons salt
- About 3½ cups unbleached all-purpose flour
- 2 tablespoons Dijon mustard
- 1 cup (4 ounces) shredded mozzarella
- 4 ounces thinly sliced Genoa salami
- 1 cup (4 ounces) shredded provolone cheese
- 2 tablespoons finely chopped fresh basil or 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon crushed hot red pepper
- 2 tablespoons milk
- 1 large egg yolk
- 2 teaspoons sesame seedsa
Instructions:
Put slices of this bread out on a buffet, and watch it disappear.
- In a large bowl or in the bowl of a heavy-duty standing mixer, sprinkle the yeast over the water. Let stand until the yeast softens, about 10 minutes. Stir until the yeast dissolves.
- Using a wooden spoon or the paddle blade on low speed, stir in the oil and salt. Beat in enough of the flour to make a shaggy dough that clears the sides of the bowl.
- Turn out the dough and knead, adding more flour as needed, until smooth and elastic, about 10 minutes. If kneading by machine, switch to the dough hook and knead on medium-low speed until the dough is smooth and elastic, about 8 minutes. If you like you can transfer the dough to a work surface and knead briefly by hand to check the consistency.
- Shape the dough into a ball. Transfer the dough to a lightly oiled large bowl. Turn to coat the ball with oil. Cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
- Position a rack in the center of the oven and preheat to 375°F. Lightly oil a 17½ × 11½ × 1-inch jelly-roll pan (preferably nonstick).
- Punch down the dough to deflate, and knead briefly on the work surface. Place the dough in the pan and pat it out to fit the pan. (If the dough seems too elastic and snaps back instead of staying in place, cover the dough in the jelly-roll pan with plastic wrap and let stand for 5 to 10 minutes to relax, and try stretching again.) Spread the mustard over the dough. Sprinkle with the mozzarella, leaving a ½-inch-wide border. Layer the salami over the mozzarella, then sprinkle with the provolone. Sprinkle with the basil, oregano, and crushed red pepper. Starting at a long end, roll up the dough as tightly as possible, and pinch the seams shut. Arrange the dough so the long seam faces down.
- In a small bowl, mix together the milk and yolk well. Lightly brush the top of the roll with some of the mixture, then sprinkle the dough with the sesame seeds. Using a very sharp knife, cut 3 shallow diagonal slashes in the top of the bread. Bake until the bread is golden brown, about 35 minutes. (An instant-read thermometer inserted in the center of the bread will register above 195°F.) Cool completely on a wire rack.