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This is a great picnic bread.
2 3/4 cups King Arthur Unbleached Special Bread Flour
4 tablespoons King Arthur Easy-Roll Dough Improver
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons instant yeast
2 tablespoons 5-Seed Spice Crunch, Italian seasoning, or the herb/spice mixture of your choice
2 tablespoons olive oil
1 cup water
1 cup Golden Baking Onions ("french-fried" onions)
1/2 cup dried red and green peppers
1/2 cup dried tomato flakes
1/2 cup grated Parmesan
1 cup shredded cheddar cheese
1 teaspoon finely minced garlic
Manual Method: In a large bowl, combine all of the dough ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. It'll become somewhat puffy, but may not double in bulk.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be smooth and supple, not "gnarly." Adjust the consistency with additional flour or water as needed.
Turn the dough out onto a lightly greased work surface and roll it out into a 10 x 18-inch rectangle. The dough will be stretched quite thin (about 1/4-inch thick).
Sprinkle the filling ingredients over the dough, leaving a 2-inch margin along one long side. Roll up loosely, starting with a long edge. Pinch the seam and ends closed, and shape the log into a crescent shape, seam-side down, on a lightly greased baking sheet. Snip it at 2-inch intervals with a pair of scissors, then allow it to rise for 2 hours; it won't double. Bake the stromboli in a preheated 375°F oven for 25 to 35 minutes, tenting with foil if it appears to be browning too quickly. Let cool for 10 minutes before slicing. Yield: 1 large stromboli, 8 to 10 servings.