Thursday, 2 February 2017


57 grams butter, melted
2 tbsp sugar + 1 tsp
2 cups milk, lukewarm
2 1/4 teaspoons active dry yeast
1  egg, lightly beaten
4 1/2 cups plain flour
1 heaped teaspoon bread improver
1/4 tsp salt

200 grams fresh spinach
2 teaspoons garlic
2 tablespoons olive oil
200 grams feta cheese
100 grams salami
450 grams "perfect italiano" pizza plus cheese

place the milk into a bowl and stir in the yeast and 1 tsp sugar let stand for 5 minutes.

stir in the butter, egg, flour, sugar and salt.

knead the dough for about 15 minutes. the dough will be soft and sticky.

form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm,
draft-free spot until doubled, about 1 hour.

ALTERNATIVELY.. if you have a bread machine, make the dough set on the dough setting.
follow the same directions as above for adding ingredients.

when the dough is almost ready....

in a frypan, saute the garlic in the oil until fragrant.
add the spinach until just wilted.  put aside.

punch the dough down and tip out onto a well floured board.

roll out to a rectangle about 1/4 inch thick.

sprinkle 200 grams of the pizza cheese over the dough then top that with the spinach.

crumble the feta cheese over the top of the spinach.  next place the salami over the
feta. finish with another 200 grams pizza cheese.

starting on a longer side, roll the topped dough up like a swiss roll.

gently lift and place the roll on a baking tray lined with baking paper.

once on the tray, bring the two ends of the roll together to form a circle.
pinch the two ends together.

using a sharp knife, make slits in the top of the circle, all around. don't cut all the way through.
cover with a teatowel and let rise for another 3/4 hour.

heat the oven to 180 C.

brush an egg wash all over the stromboli. (beat 1 egg with 1 tablespoon water).

sprinkle with the rest of the pizza cheese.

cook for  30 - 35  minutes, or until it's golden and cooked through.

cool for a few minutes before slicing.

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