Monday, 16 May 2011

The Bread Baking Babes make Stromboli!

As the mother to an eighteen year old boy, I am contractually obligated to make pizza once a week. Given the sheer volume of pizza going through my kitchen, you can imagine that I like to mix it up a bit. Fold it over and seal it up and you have calzones. Roll that baby up like a jelly roll and you have Stromboli.

Always a huge hit in our home and this month Elle of Feeding My Enthusiasms has challenged all Bread Baking Babes and Buddies to try their hand at this family favourite.

Since Elle was inspired by my good friend Heather of Girlichef for this challenge, and since Heather and I share a Forging challenge site together, I decided to Mexi up my fillings with the homemade chorizo she posted this month. I sautéed the chorizo and tossed it with smoked onion, poblanos and jalapeños, and laid it all down on a bed of pizza sauce and mozzarella for a Mexi-Stromboli. I am Canadian, and we can get away with anything. 

However you fill yours, try this fun and delicious bread roll yourself!

adapted from Ultimate Bread by Eric Treuille & Ursula Ferrigno
with thanks to Girlichef!

2 tsp. dry yeast (1 packet dry yeast...I used fast acting) (7 grams)
1 ¼ c. water (268 grams)
3 ½ c. unbleached flour (470 grams)
1 ½ tsp. salt (11 grams)
3 Tbs. olive oil (38 grams)

For the filling and topping:

8 oz. smoked swiss cheese (226 grams)
3 cloves garlic, minced 8 oz. Prosciutto, sliced thin (226 grams)
4 oz. pepperoni, sliced thin (113 grams)
Handful of fresh basil leaves
1 tsp. coarse salt
3 sprigs rosemary, stems removed
1 tsp. freshly ground black pepper

This Stromboli has been Yeastspotted!
Sprinkle yeast into 1 c. of the water, in small bowl. Leave for 5 minutes to then stir to dissolve.

Mix the flour and salt in a large bowl. Make a well in center and pour in dissolved yeast and the oil. Mix in flour from sides of well. Stir in reserved water, as needed, to form a soft, sticky dough.

Turn dough out onto a lightly floured surface. Knead until smooth, silky, and elastic...~10 mins. Pour dough in a clean, oiled bowl and cover with clean kitchen towel. Let rise until doubled in size, 1 1/2-2 hours.

Punch down. Let rest 10 minutes.

Shape into a 14" x 8" rectangle. Cover w/ clean towel and let rest another 10 minutes.

Spread your cheeses, meats, garlic and basil evenly over dough. Roll up the dough like a Swiss roll, starting at one of the shorter sides, but without rolling too tightly.

Place on oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet. Sprinkle with 1 Tbs. of olive oil, salt, rosemary and pepper.

Bake in preheated (400 degrees F) oven for 1 hour, until golden. Drizzle remaining olive oil over top. Slice and serve!!

The Bread Baking Babes