Stromboli Bread (Jenny Schapter)

Category: Yeast bread
Stromboli Bread (Jenny Schapter)

Ingredients

Water 200 ml.
Wheat flour 350 gr.
Sugar 0.5 tsp
Salt 1 tsp
Dry yeast 1 tsp
For filling:
Mozzarella cheese (diced 0.5x0.5 cm) 175 g
Parmesan cheese (grated on a coarse grater) 75 gr.
Chopped parsley leaves 1 tbsp. l.
Fresh basil leaves (can be crushed) 2 tbsp. l
Garlic (chopped with a knife) 1 clove
Freshly ground black pepper taste
For sprinkling:
Olive oil 1 tbsp. l.
Rosemary (fresh or dried)

Cooking method

  • Stromboli bread is a type of Italian focaccio bread. When baking, the dough is pierced with skewers, causing it to "erupt" out of the holes like a volcano *. / Jenny Schapter /
  • Put the ingredients in the HP bucket according to the instructions. I have it water - salt - sugar - flour - yeast.
  • Select the dough kneading mode. Or just knead the dough with any program.
  • When the dough is ready, remove it and place it on a floured work surface.
  • Hump ​​the dough. Roll it into a rectangle about 25x30 cm.
  • Cover with oiled plastic wrap and let rest for 5 minutes.
  • Stromboli Bread (Jenny Schapter)
  • Sprinkle the "rested" dough with cheese, not reaching the edges of 1 cm. Add parsley, basil, pepper and garlic.
  • Starting on the smaller side, roll the dough into a roll, pinch the edges. Place the roll on a baking sheet with the folded edges down. Cover with oiled wrap and leave in a warm place to proof for 30 minutes.
  • Preheat oven to 200 aboutFROM.
  • Brush the top of the bread with olive oil and then skewer the dough all the way to the bottom. Sprinkle rosemary on top.
  • Bake for 30-35 minutes until golden brown.
  • Transfer to a wire rack to cool.
  • Stromboli Bread (Jenny Schapter)
  • I decided to bake this bread completely in hp. Fortunately, my Moulinex 600230 has a stand with two baking trays for baking such breads as focaccio, pita bread or ciabatta.
  • Here's a design Stromboli Bread (Jenny Schapter)
  • Therefore, I divided the dough into two equal parts, rolled it out and made two rolls. I put it on these forms and put it in the microwave with a glass of boiling water for 30 minutes. Then I installed the stand in xn and baked on mode No. 15 Baking - 40 minutes.
  • Stromboli Bread (Jenny Schapter)
  • The stromboli turned out to be very aromatic, with a thin, slightly crispy crust. Great appetizer. It can easily replace pizza (if added to the filling, for example, ham) or a morning sandwich. This bread can be served both cold and warm.
  • Bon Appetit!

The dish is designed for

1 or 2 pcs.

Cooking program:

Oven or Bread Maker

National cuisine

Italian

Note

* Stromboli (Italian Stromboli, sits. Struògnuli) is a small volcanic island with an active volcano. Located in the Tyrrhenian Sea north of Sicily, it belongs to the Aeolian Islands group. The island is located in Italy. The name comes from the Latin form strongulē Old Greek. the word στρογγύλη ("round") due to its rounded convex shape. Volcano Stromboli is constantly active and famous for the frequent small eruptions observed from different points of the island and the surrounding sea. The last major eruption occurred on April 13, 2009. The height of the volcano is 926 m above sea level, above sea level - over 2000 m. / Material from Wikipedia - the free encyclopedia /

Omela
Ksyusha, great bread !!!
SanechkaA
Wonderful fragrant bread roll! Took a note of the recipe, I will definitely bake "
Yelena69
Yelena69 Ksyushenka, thank you for the delicious bread recipe. I take a note and will definitely try ..
Thank you..
Ksyushk @ -Plushk @
Quote: Omela

Ksyusha, great bread !!!

Omelchik, Ksyushik, Thank you so much! It's especially nice to hear that from you! But I have even before your skill as cancer before America.

Quote: SanechkaA

Wonderful fragrant bread roll! Took a note of the recipe, I will definitely bake "

Sanechka, Thank you! Try it for health! We really enjoyed. As an alternative breakfast is great. Or a snack for a hike with some kids. And about pizza - it was my daughter who advised me. She took a bite and said: "It looks like pizza"

Quote: Yelena69

Ksyushenka, thank you for the delicious bread recipe. I take a note and will definitely try ..
Thank you..

Thank you, Yelena69, You! I would be glad if you like the roll. I already realized that Jenny Schapter's recipes are a win-win.
Twist
Ksyusha great bread roll!
I can imagine how fragrant it is!
Ksyushk @ -Plushk @
Twist, Marina, Thank you so much!
Cheese aroma m-mmmm-mmmmm
Ilona
Cool! I like! Bookmarking!
Altusya
Ksyusha, didn’t I understand how to pierce with a skewer? And the cheese filling does not pour out through this hole?
Melisa72ru
delicious !!! and even with cheeseRRR!
Ilona
Ksyuha's nothing leaked out, the current of the hole for the rat remained!
Ksyushk @ -Plushk @
Quote: ilonnna

Cool! I like! Bookmarking!
Ilona, ​​to your health. All have already taken

Quote: Altusya

Ksyusha, didn’t I understand how to pierce with a skewer? And the cheese filling does not pour out through this hole?
Olya, no, the cheese does not flow, but on condition that the dough was not very thinly rolled out initially. Ilona wrote everything exactly, current holes for beauty

Quote: Melisa72ru

delicious !!! and even with cheeseRRR!
Yummy, still what!
PySy how is your leg there? Get well 🔗
Altusya
Ksyu, look
When baking, the dough is pierced with skewers, causing it to "erupt" out of the holes like a volcano *. / Jenny Schapter /
Do you need to pierce during baking, that is, get it out of the oven after a while, pierce it and back, or immediately pierce it into the oven?
Ksyushk @ -Plushk @
You need to pierce it before planting in the oven, over the raw dough.
Altusya
: mail1: aha, thanks.
Melisa72ru
Ksyushk @ -Plushk @
Yummy, still what!
PySy how is your leg there? Get well 🔗

here is PySy for you ... the leg has not yet disappeared ... and strombolei passion as you wanted ..
Ksyushk @ -Plushk @
Quote: Melisa72ru

here is PySy for you ... the leg has not yet disappeared ... and strombolei passion as you wanted ..

Well, good! And stromboli peki, delicious!

Quote: Altusya

: mail1: aha, thanks.
AUV
Ksyushk @ -Plushk @, finally conveyed thanks for this bread Pek often, I add more sausages, sometimes I do it with whole grain flour. My son loves to take it with him for a snack when we leave home for a long time, so this bread has stuck with us, thanks again.
Ksyushk @ -Plushk @
Julia, Thank you! Rolls are very convenient to take with you, I agree. Therefore, eat to your health!

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