This week's loaf has a slightly different shape, but it's still bread. I was perusing the King Arthur Baking website, looking for something new and different and I came upon this Braided Stromboli recipe. John recently ordered a stromboli when he had lunch with some friends. He brought home the leftovers, but it wasn't anything that impressed me. Gloppy is how I would describe the mix of ricotta and mozzarella that made up the filling. I thought I could make something better, and this recipe was my first attempt.
Please ignore the wonkiness of the braiding (laying the dough over the filling). I rolled the dough out too thin and wasn't as careful folding the dough over as I could have been. I didn't make this right after I came upon the recipe because I had to find some semolina flour first, but I'm glad I finally did. Many of the comments on the recipe raved about how nice the dough was to handle, and I agree. I might try this dough the next time I make pizza.
The recipe called for half a pound of thinly sliced provolone and one quarter pound of salami. I used a bit more of each, and that was okay, but the bottom was a bit greasy. The next time I might try prosciutto and mozzarella to reduce the greasiness, or maybe sausage, mushrooms, and mozzarella. I might even try spinach, mushrooms, and mozzarella (except John would probably wonder if I forgot the meat).
I'm always looking for dinner recipes that are easy and taste good. This one fit the bill and I hope I can make it taste and look a bit better the next time I make it. Here's hoping that all your dinners this week are delicious!
This looks really quite delicious, Bonny! (And this would be a meal that Steve would LOVE!) I have a trick for meats with a high fat content, like salami and often pepperoni... I microwave them for a few seconds sandwiched between a couple of pieces of paper towels. It warms the meat enough to liquify the fat and the paper towels absorb it masterfully! Thanks for sharing this brilliant recipe! I am adding this to the "Make Soon" list!
ReplyDeleteI like the idea of this with veggies and cheese (seeing as I don't eat much red meat or any pork), and it looks like it wouldn't be too hard! Did you end up finding the semolina flour at the supermarket? I have never looked for it, so I'm not sure how "specialist" it is.
ReplyDeleteYou were ambitious, Bonny! This looks so good, and I think there are endless varieties that you could make. I used to make buns that were filled with ground beef, onions, and cabbage, and they were really good. But this is more difficult than buns, so kudos to you. I, too, would love a veggie version, but you know most guys love their meat. They are coming this morning to start refinishing the floors. Wish me luck.
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