Super Bowl Sunday Stuffed Bread

Makes About 6 Individual Stuffed Breads

1½ cup water, lukewarm
1 tbsp. active dry yeast
2 tsp. extra virgin olive oil
1 tbsp.sugar
3½ cup all purpose flour
2 tsp. Kosher salt
½ lb. provolone cheese, sliced
½ lb. Pepperoni, sliced
½ lb. Ham, sliced
24 basil leaves, removed from stem, washed
1 egg, whisked with 2 tbsp. water to use as an egg wash

In large bowl, or electric mixer bowl, combine the water, yeast, and sugar. Stir well to dissolve.

Combine the flour with salt, mixing to incorporate. Add the flour-salt mixture to the bowl of water and yeast a half of a cup at a time, stirring to incorporate. If dough seems a little too sticky, add an additional half of a cup of flour. If using a mixer, let mix until a smooth dough forms. If hand mixing, once flour is incorporated turn dough out onto a lightly floured table, and knead for about 5 minutes until smooth.

Place the dough in a large, oiled bowl, cover, and let rise in a warm location until doubled in volume, about 45 minutes.

Punch down dough to flatten it, and divide the dough into 6 equal portions, roll each into a ball, and place on an oiled cookie sheet a few inches apart so when they rise again, they won’t touch each other. Let the dough rest at room temperature and slightly rise for about 10 minutes before rolling and stuffing, otherwise the dough will be too elastic to shape.

Roll or press each portion of dough out into a rectangle shape about ½ inch thick. Divide the provolone cheese, pepperoni, ham and basil leaves among the six portions, placing all the filling towards the center of the rolled dough. Be sure to have at least 1½ inch of dough with no filling on top to insure that it will seal properly. Gather the dough up and over the filling on the ends, pressing down to secure, and then gather the dough from the sides up and over, pressing securely to have a very tight seam. Place stuffed breads steam side down on a cookie sheet. Place in a warm area and let rise for about 25 minutes, or overnight covered in the refrigerator.

Preheat oven to 400 degrees. Lightly brush the tops of each bread with the egg wash. Bake in a preheated 400 degrees oven for about 20 minutes or until deep golden in color, and hot and bubbly inside. Serve with your favorite tomato sauce with salad greens and enjoy!

Courtesy: Connecticut Culinary Institute