The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not by Bread Alone

Paddyscake's picture
Paddyscake

Not by Bread Alone

I grew up in an area that had wonderful Italian deli's and bakeries. They make a stuffed bread,
not a calzone, which had broccoli & cheese or spinach & sausage. It has an egg glaze.
I was wondering if anyone had a recipe for this type of bread.
Also..I was looking for a cracked peppercorn bread with whole garlic cloves. I was wondering
how you would mix the cloves in ...and if you roast the garlic first?
TY

Floydm's picture
Floydm

I would definitely roast the garlic first.

mrpeabody's picture
mrpeabody

I love the flavor of roasted garlic and I agree with Floydm that it would be great. Roasted garlic is very soft so if you add it to the dough and then knead, it will break down and give an overall roasted garlic flavor throughout the dough. If you want pieces of roasted garlic, then perhaps you can add it during the shaping of the loaves. Just gently stretch out the dough into a rectangle, then drop the roasted garlic pieces on top. Gently rollup the dough to shape the loaves. Just an idea.

Mr. Peabody

Paddyscake's picture
Paddyscake

Thanks for the feedback. After thinking about it some more..
the garlic in the bread that I have had has to have been roasted,
because it is that rich sweet taste. The cloves were whole..so
I will try as you suggested Mr Peabody and thanks to Floydm too!

mrpeabody's picture
mrpeabody

Using this technique, of gently rolling up ingredients during the shaping of the bread, you can add a wide range of items into your bread. I've done one with cracked pepper, prosciutto, and parmesan cheese shavings that was pricey (the prosciutto and the parmesan cheese), but really good. Actually, if you set things up right, you can make many different kinds of breads from one master dough.

Mr. Peabody

Paddyscake's picture
Paddyscake

Mr. Peabody..that sounds awesome..now you have me thinking
of Asiago cheese..did you lay slices of prosciutto and roll?
Oh boy..I can't wait..thank you for some inspiration!

mrpeabody's picture
mrpeabody

I just used some chopped up proscuitto (not slices), some shaved parmesan (not grated, because I really wanted to bite into small pieces and not just have it lost), and coarsely cracked pepper. I sprinkled them on top of the bread and then press down gently to be sure they got "embedded." Then I rolled it up into a loaf, proofed, slashed, and bake. But I bet some chunks of asiago would be great too. There was a bakery where I use to live that added asiago cheese in some of their breads. I tried to be gentle in stretching the dough to form the rectangle (I tried to limit the degassing so that I would still get some irregular crumb).

I suppose that you could add some of these things at the end of kneading the dough and would get greater incorporation, but if you add these ingredients while shaping the bread, then the added ingredients are "swirled" into the slices. It's all up to you. When I make an olive bread, I add it in the end of kneading the dough and knead it briefly so that I get some of the olives smashed up into the dough (because I like it that way), but you could also add olives during shaping of the bread and not get it mashed up.

One of the best parts about making your own bread is that you can make it how you want.

Mr. Peabody

Paddyscake's picture
Paddyscake

I made a sourdough with feta cheese and black olives today.
The taste is awesome!.. I have a healthy starter..but my loaves are
too slack. It rose..but it still spreads out a bit. I was very
careful not to overmix. I will keep trying.
I misunderstood what you said about adding the extra ingredients.
I gently made my rectangle and then sprinkled the feta and olives..
but I folded the loaf instead of rolling. It was interesting..
the olives and cheese ended up just under the crust, instead
of being in the middle.

montanagrandma's picture
montanagrandma

At the time you shape, could you slather mustard on the dough then ham and cheese,roll up, rise, bake and come out with a great warm sandwich. Or would the mustard, ham and cheese create a wet soggy mess?


I want to make a fresh loaf of bread with my sandwich ingrediants baked in. Any idea's out there?

samsara's picture
samsara

I have done something a little bit like that.  I keep a big tub of 5 minute dough in the fridge to make single loaves/buns whenever I want rather than make a bunch (or a whole large loaf) which gives me fresh bread when I want it quickly (and I'm not going to add to the thread about the 5 min bread video other than 5 min bread got me started baking bread and gives me a quick and extremely convenient way to get good bread that doesn't stay unnaturaly mold free for weeks).


Sometimes I make a tasty sandwich bun where I take 2/3 of the dough and set it aside then flatten out 1/3 of the dough as wide as the bottom of the roll/bun will be.  I put a slice of cheese (I like provolone or mozarella) on it and some thin sliced smoked turkey and sprinkle on dried onion flakes.  Actually I think I put the meat on first so that it is on the bottom and can hold the melted cheese a bit.  I haven't tried the mustard but if you put it between the cheese and meat it might be ok.  Then I put the larger portion of dough on my sandwich part and roll the edges under the whole thing to wrap it into one piece (and get some surface tension) with the meat and cheese inside.


After that I let it sit the recommended amount of time and then bake it like normal.  It has always turned out really good and the best sandwich I have ever had.  I highly recommend it.  Not sure if the mustard would make life difficult but there is one way to find out :)


Best of luck,


 


Dave

montanagrandma's picture
montanagrandma

I looked for several recipes for stromboli and most of them wrap the dough and then bake off immediatly. I think I would let it rise first so the bread is 'thicker'. most stromboli recipes have a thin pizza like crust. I am planning on using my favorite french bread recipe for this. I will also try the mustard in between the ham and cheese.

ehanner's picture
ehanner

A regular poster here tried something I do now and then and hers looks much better than any I have made. Check it out here.


A little ham and cheese.


Eric

weavershouse's picture
weavershouse

You might be interested in seeing these stuffed rolls I made a while ago. They are tasty and I make them often.


http://www.thefreshloaf.com/node/5676/italian-sausage-rolls


weavershouse