No Knead Salami Bread Recipes

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CHEF JOHN'S SALAMI BREAD

What started out as a frustrating attempt to test some pizza dough, turned into what we're calling salami bread. It would make a great Italian submarine sandwich, or just load it up with lots of Italian cheeses and fresh and pickled vegetables.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 1h56m

Yield 6

Number Of Ingredients 7



Chef John's Salami Bread image

Steps:

  • Generously flour a work surface. Flatten out dough to form a rough rectangle. Flour top surface and roll out to a 1/4- to 1/2-inch thickness.
  • Leaving an inch or so of the long edge uncovered, arrange salami slices in a single row without overlapping them. Create 2 single-layer rows, leaving a wider uncovered edge on the other side. Spread tomato sauce over salami. Generously cover with grated cheese, parsley, and oregano. Brush edges of dough with water.
  • Begin rolling from the long edge closest to the salami. Roll fairly tightly without pressing or stretching dough too much to allow it room to rise, pinching in the ends as you go. Finish with seam side down. Carefully transfer roll to a rimmed baking sheet lined with a silicon mat. Cover with a dry towel and allow to rise until doubled, 60 to 90 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly brush top and sides of loaf with olive oil. Cut 1-inch deep slits diagonally across the top of the loaf, about 2 inches apart. Dust with grated Parmesan cheese.
  • Bake in preheated oven on center rack until nicely browned and cooked through, 25 to 30 minutes. Transfer loaf to a cooling rack. Cool completely before slicing.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 33.7 g, Cholesterol 43.7 mg, Fat 17.2 g, Fiber 1 g, Protein 17.3 g, SaturatedFat 5.4 g, Sodium 1356.7 mg, Sugar 4 g

1 (14 ounce) package prepared unbaked pizza dough
8 slices salami, or more to form 2 rows
¼ cup tomato sauce, or other crushed tomato product
½ cup freshly grated Parmigiano-Reggiano cheese, or more to cover
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
2 teaspoons olive oil, or as needed

NO-KNEAD PEASANT BREAD

Provided by Food Network Kitchen

Time 21h35m

Yield 8 servings

Number Of Ingredients 5



No-Knead Peasant Bread image

Steps:

  • Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
  • Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
  • Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
  • Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
  • Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

2 1/2 cups unbleached bread flour
1/2 cup whole-wheat flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons salt
All-purpose flour, for dusting

SALAMI CHEESE BREAD

Great salami cheese bread recipe from my Mom's best friend, Ann. She brought this recipe from her home in Naples, Italy. Great comfort food from my childhood... (Prep time includes time for bread to rise.)

Provided by mapuana

Categories     Breads

Time 2h15m

Yield 3 round loaves

Number Of Ingredients 8



Salami Cheese Bread image

Steps:

  • When buying salami and cheese, have the deli counter slice these about 1/4 thick in order to cut into cubes.
  • Mix 2 pkg. yeast in 3°C warm water.
  • Add salt. Mix flour, don't use all and add baking powder.
  • Add yeast mixture to flour mixture in large round bowl.
  • Knead, put cover on bowl and let rise.
  • Cube salami and provolone. Mix together with dough.
  • Add heated bacon grease. Mix together, then cut dough into thirds.
  • Grease round pan and fit dough in pans.
  • Preheat oven.
  • Bake at 350 degreese for 1 hour.

Nutrition Facts : Calories 2261.8, Fat 97.2, SaturatedFat 38.1, Cholesterol 173.2, Sodium 3789.6, Carbohydrate 262.3, Fiber 10, Sugar 1.3, Protein 77.4

1/2 lb hard salami
1/2 lb provolone cheese or 1/2 lb mozzarella cheese
1 lb bacon (cut up and fry. Save 1/3 C. grease.)
2 (1/4 ounce) packages yeast
3 cups warm water
1/4 tablespoon salt
8 cups flour
2 1/2 tablespoons baking powder

ENJOY NO-KNEAD, FRIDGE-FRIENDLY DOUGH HEALTHY BREAD-IN 5 MINUTES

Don't let the long directions throw you - This is so simple. This recipe was in our local paper and I made it today. To quote the article "Spend about 20 minutes making a large batch of refrigerator-friendly, no-knead bread dough that, following a standard rise, can keep up to two weeks.Each day, the desired amount of dough can be removed from the batch, shaped and baked (the basic recipe produces three to four small loaves). Total active time each day you bake is about 5 minutes." This was a HUGE hit with the kids. I love it because it's healthy and oh so easy. I've tried making bread before without great success. This recipe is a keeper. This recipe makes four 1 lb loaves; the dough can be kept in the fridge for 14 days! If you make it, I would love feedback on variations.

Provided by Zenmaria

Categories     Yeast Breads

Time 23m

Yield 3-4 small loaves

Number Of Ingredients 5



Enjoy No-Knead, Fridge-Friendly Dough Healthy Bread-In 5 Minutes image

Steps:

  • In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
  • Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
  • After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
  • To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
  • Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit-size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
  • Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
  • While stretching, most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten out during resting and baking. This shaping should take no more than 1 minute.
  • Place the dough on the peel or overturned baking sheet. Allow the loaf to rest for about 40 minutes. It does not need to be covered. The bread may not rise much during this time; this is normal.
  • Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Place a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450°F.
  • When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern into the top.
  • Slide the loaf off the peel or overturned baking sheet and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
  • Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool completely, preferably on a wire cooling rack.

3 cups water (lukewarm, about 100 F)
1 1/2 tablespoons yeast (granulated)
1 1/2 tablespoons salt (kosher or other coarse salt)
6 1/2 cups all-purpose white flour (or healthier, white whole wheat, no need to sift)
cornmeal

SALAMI ROSEMARY BREAD

Categories     Bread     Pork     Side     Bake     Rosemary     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 8



Salami Rosemary Bread image

Steps:

  • In a small bowl proof the yeast in 1 cup of the water for 5 minutes, or until the mixture is foamy, and in another small bowl dissolve the table salt in the remaining 1 cup water. In a large bowl stir together the yeast mixture, the salt water, and 4 cups of the flour until a dough is formed, turn the dough out onto a floured surface, and knead in the salami, the rosemary, and enough of the remaining 2 cups flour to form a slightly sticky dough. Knead the dough for 10 minutes, form it into a ball, and transfer it to a lightly oiled bowl, turning it to coat it with the oil.
  • Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, knead it for 30 seconds, and form it into a 16-inch-long loaf. Transfer the loaf to a lightly oiled baking sheet and let it rise, uncovered, in a warm place for 1 hour, or until it is double in bulk. Make four 1/4-inch-deep slashes in the top of the loaf and brush the loaf with the glaze. Sprinkle the loaf with the coarse salt and bake it in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the loaf for 30 minutes more, or until it sounds hollow when the bottom is tapped. Transfer the loaf to a rack and let it cool.

two 1/4-ounce packages active dry yeast (5 teaspoons)
2 cups lukewarm water
2 teaspoons table salt
5 to 6 cups bread flour
1/2 pound pork salami, chopped fine
2 teaspoons dried rosemary
a glaze made by beating 1 large egg white with 1 tablespoon water
coarse salt for sprinkling the bread

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