Stromboli(ish)

Stromboli(ish)

By
From
Top With Cinnamon
Makes
1-2
Photographer
Izy Hossack

Stromboli is usually just a rectangle of dough covered with cheese and some cured meat then rolled up and baked as a log. I do this, but I put it into a loaf pan before baking it (hence the ‘ish’ in the name). No one will criticise you for doing this, don’t worry. Not when there’s warm bread swirled with melted cheese, basil and meat sitting in front of their face. They’ll be too busy eating all of the bread to say anything.

Ingredients

Quantity Ingredient
1 quantity Basic bread dough, left to rise for 1 hour until doubled in size
75g prosciutto, parma or serrano ham
125g mozzarella, finely chopped or grated
125g provolone or cheddar, grated
a large handful fresh basil, torn

Method

  1. Grease a large loaf tin or 2 medium loaf tins with sunflower oil.
  2. On a lightly floured surface, roll out the dough into a 40 cm square. Cover evenly with the ham, cheeses and basil. Tightly roll the dough into a log and trim off the ends.
  3. If you’re using a large loaf tin, lift the dough into the tin, placing it seam-side down. If you’re using medium loaf tins, cut the log in half to make 2 shorter logs and place each one in a loaf tin, seam-side down. Cover with oiled plastic wrap and leave the dough to rise for 20 minutes while you preheat the oven to 180°C.
  4. Bake the large loaf for 40–50 minutes and the smaller loaves for 25–35 minutes. They should be risen and well browned on top. Leave for 10 minutes before turning out onto a cutting board. Slice thickly and serve warm.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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