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Italian Sandwich Loaf

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  25 Minutes
Total Time:  3 Hours
  Makes 1 loaf (8 servings)
Roasted red peppers add an unexpected zing and marvelous color to this Italian favorite. Seal the edges carefully to keep every bit of cheese inside, and vent the loaf with X cuts on the surface.
RECIPE INGREDIENTS
2 1/4 - 2 3/4 cups all-purpose flour
1 package active dry yeast
1/4 cup shredded parmesan cheese
1/4 teaspoon white pepper
3/4 cup warm water (120 to 130 degrees F)
2 tablespoons olive oil or cooking oil
2 ounces thinly sliced salami
4 ounces thinly sliced provolone cheese
1/2 of a 12-ounce jar roasted red sweet peppers, drained
1 slightly beaten egg white
1 tablespoon water
Italian Sandwich Loaf Recipe at Cooking.com
DIRECTIONS
In a medium mixing bowl stir together 1 cup of the flour, the yeast, Parmesan cheese, and white pepper. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1-1 1/4 hours).


Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet. Roll the dough into a 16x12-inch rectangle. Starting about 3 inches from one long side, arrange salami along the length of the rectangle. Cover with provolone. Dry the roasted peppers with paper towels; layer the roasted peppers over the cheese. Fold the 3 inches of dough over filling, starting from a long side, and continue to roll up, jelly-roll style. Moisten edges and ends with water; seal well. Place, seam-side down, on the prepared baking sheet. Combine egg white and 1 tablespoon water; brush onto dough. Cover and let rise till nearly double (about 45 minutes).


With a very sharp knife or single-edge razor blade, make 4 x-shaped cuts about 1/4 inch deep across the top of the loaf. Bake in a preheated 375 degree oven for 20-25 minutes, or till bread is golden brown. Remove from baking sheet; cool on a rack. Serve warm.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 loaf (8 servings)
Calories: 252
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 29g
Sodium: 351mg
% Cal. from Fat: 36%
Cholesterol: 17mg
Protein: 11g
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