NO-KNEAD SALAMI BREAD
Steps:
- In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
- Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
- Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
- Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
- Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
- When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
- Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.
ANTIPASTO PLATTER
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 25m
Yield 12 to 24 servings
Number Of Ingredients 14
Steps:
- Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
- Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.
CHEF JOHN'S SALAMI BREAD
What started out as a frustrating attempt to test some pizza dough, turned into what we're calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h56m
Yield 6
Number Of Ingredients 7
Steps:
- Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness.
- Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water.
- Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese.
- Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 33.7 g, Cholesterol 43.7 mg, Fat 17.2 g, Fiber 1 g, Protein 17.3 g, SaturatedFat 5.4 g, Sodium 1356.7 mg, Sugar 4 g
GENOA SALAMI WITH MANZANILLA OLIVE CREAM CHEESE FINGER SANDWICHES
Finger sandwiches are coming out of grandma's closet and joining the happy hour crowd. These little guys are way fabulous and they'll make anybody smile. Your guests who are expecting a plain old cucumber sandwich will be blown away by the gutsy flavors hiding behind a sweet and innocent fa?e. I make these with thin-sliced bread so the sandwiches are light and not too filling ? look for bread labeled "Very Thin." Pepperidge Farm makes a good one in both white and wheat.
Provided by Dave Lieberman
Categories appetizer
Time 10m
Yield 20 sandwiches
Number Of Ingredients 4
Steps:
- Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.
SALAMI ROSEMARY BREAD
Categories Bread Pork Side Bake Rosemary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- In a small bowl proof the yeast in 1 cup of the water for 5 minutes, or until the mixture is foamy, and in another small bowl dissolve the table salt in the remaining 1 cup water. In a large bowl stir together the yeast mixture, the salt water, and 4 cups of the flour until a dough is formed, turn the dough out onto a floured surface, and knead in the salami, the rosemary, and enough of the remaining 2 cups flour to form a slightly sticky dough. Knead the dough for 10 minutes, form it into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil.
- Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, knead it for 30 seconds, and form it into a 16-inch-long loaf. Transfer the loaf to a lightly oiled baking sheet and let it rise, uncovered, in a warm place for 1 hour, or until it is double in bulk. Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with the glaze. Sprinkle the loaf with the coarse salt and bake it in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the loaf for 30 minutes more, or until it sounds hollow when the bottom is tapped. Transfer the loaf to a rack and let it cool.
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