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Braided Stromboli

Author: Charlotte Bothe

Braided Stromboli Recipe

The giant party sub has become somewhat of an American icon when it comes to feeding a crowd. We've come up with a rendition in which the filling is elegantly packed away inside a simple bread dough and then baked. The result is a sandwich whose cheese center is wonderfully oozy, but which nevertheless stays in place — no lava flow!

At a glance

Prep
Bake
Total
Yield
about 10 servings

Ingredients

Choose your measure:

Dough

Filling

  • 2 garlic cloves, peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 pound Provolone cheese, thinly sliced
  • 1/4 pound salami, thinly sliced
  • 1/2 cup diced roasted red peppers

Glaze

  • 1 large egg beaten with 1 tablespoon cold water

Instructions

  1. To make the dough: Combine all the ingredients and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until the dough is smooth and satiny.
  2. Put the dough into a well-greased bowl and drizzle a little olive oil on it, to prevent the formation of a skin while it's rising. Cover with plastic wrap and let rise until doubled in volume, 1 to 2 hours.
  3. To fill the braid: Combine the garlic and oil. Turn the dough out onto a lightly floured surface and knead to expel any air bubbles.
  4. Roll the dough into an 18" x 12" rectangle. Brush an even coating of the garlic olive oil over the surface. Layer the Provolone, salami, and red peppers down the center 4" of dough.
  5. To form the braid: Starting at the edge of the filling, make parallel horizontal cuts in the dough at 1" intervals down both sides, leaving a 1" border at the top and bottom. Fold the top and bottom edges over the filling.
  6. Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect. Brush with the remaining garlic and olive oil mixture.
  7. Gently pick the braid up and transfer it to a greased or parchment-lined baking sheet.
  8. Cover the braid, and let rise until puffy, 30 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
  9. Brush the risen braid with the glaze, then bake for 30 to 35 minutes, or until golden brown. Remove from oven and cool slightly before serving.
  10. Yield: one 18" braided loaf, about 10 servings.