| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
March 1992 |
1 |
servings |
INGREDIENTS
|
|
Two; (1/4-ounce) packages |
|
|
; active dry yeast (5 |
|
|
; teaspoons) |
| 2 |
c |
Lukewarm water |
| 2 |
ts |
Table salt |
| 5 |
c |
Bread flour; up to 6 |
| 1/2 |
lb |
Pork salami; chopped fine |
| 2 |
ts |
Dried rosemary |
|
|
A glaze made by beating 1 large egg white |
|
|
; with 1 tablespoon water |
|
|
Coarse salt for sprinkling the bread |
INSTRUCTIONS
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 425F. oven for 15 minutes. Reduce the
temperature to 350F. 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.
Makes 1 loaf.
Gourmet March 1992
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