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Wednesday, August 12, 2009

Ham and Swiss Stromboli

Stromboli is simply Italian bread dough rolled with fillings and sliced to serve. It can contain anything you can think of. Or it can be perfect in its simplicity, like this ham and swiss.

I was just looking for something easy, and different, to do for dinner. And I love when I can make my bread machine do the work. My kids love bread of course, and I thought I might manage to sneak a tad of protein into their systems without too much fight. It was a success. We had this "bread" with jam and salad and everyone ate it up.
Then after dinner as I looked at the half loaf remaining I started to realize this had real potential! Toasted for breakfast with an egg on top! Or hey, toasted for anytime with more cheese on top! Or how about dipped in egg batter, grilled like French toast, and sprinkled with powdered sugar and jam like a Monte Cristo! Also great for picnics, lunches, late night snacks. Yum. Yum. Yum.

3 cups bread flour
1 cup warm water (100 to 110 degrees)
1 T nonfat dry milk
1 T olive oil
2 1/2 tsp bread-machine yeast
1 tsp salt
1/2 tsp dry mustard
1/2 cup chopped ham
1/2 cup cubed Swiss cheese
1 1/2 tsp cornmeal
1 large egg, lightly beaten

1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.

2. Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.

3. Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.

4. Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

5. Preheat oven to 350°. Uncover dough; brush with egg. Bake at 350° for 35 minutes or until browned. Cool slightly.

Recipe from Cooking Light, January 2001


Leslie said...

oh my...the oozy cheese photo is food porn at its best!

kat said...

thank you for saving us from cold cereal last night for dinner. this bad boy is delicious! i was afraid it might be a little dry with just cheese and ham in there, but it was perfect. one question: does a bread machine do the first rise for you in the machine? i don't have one, and i was short on time so i didn't even let it rise once first; it still tasted great but was a little flat. so just to clarify - should it rise once before you roll it out, or do i need to learn how to use yeast? :)

Disco Mom said...

Kat - yes, the bread machine dough cycle mixes/kneads and does the first rise, about 1 1/2 hours total. same as if you mixed/kneaded and put it in a greased bowl, covered, and let rise to about double like with most yeast recipes. glad to hear it worked with just one rise ;) and that it saved your dinner last night - yayayayayayay!

ps - watch the other blog tomorrow - post coming up on meal planning per your request!

Just Katy said...

This looks so good. I'm going to try to come up with a veg alternative to the ham.

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