Cookbook:Deli Roll Bread

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Deli Roll Bread
Category Bread recipes
Servings 1 pound
Time Prep ½ hour
Rise 1 hour
Bake ½ hour
Difficulty Medium

Cookbook | Ingredients | Recipes | American cuisine | Bread

Ingredients[edit]

Volumetric
[note 1]
Grams
 
Baker's %
 
cups warm water [note 2] 352.73 80.62%
2 packages dry yeast [note 3] 14.4 3.291%
1 tablespoon sugar 12.6 2.88%
1 tablespoon melted butter 14.2 3.25%
teaspoon salt 9 2.06%
3½ cups flour 437.5 100%
½ pound slivered pepperoni 226.8 51.84%
½ cup shredded cheese 56.5 12.91%
Formula 1123.73 256.853%

Procedure[edit]

Dutch Oven Method

  1. Stir yeast and sugar into warm water. Let stand until bubbly.
  2. Add the salt and about half the flour so the dough can be handled.
  3. Knead on lightly floured surface until smooth and elastic, adding flour only if necessary.
  4. Cover the ball of dough and let sit 10-15 minutes.
  5. Roll into 14x16-inch rectangle.
  6. Spread with slivered pepperoni, cheese, and herbs of your choice.
  7. Sprinkle liberally with fresh grated black pepper.
  8. Roll as you would a jellyroll, sealing edge by pinching. Form the roll into a circle.
  9. Put in 14-inch Dutch oven.
  10. Let rise.
  11. Place 11 charcoal briquettes on bottom and 17 on top.
  12. Time/temperature: see "Notes" below.
  13. Brush with melted butter.

Conventional Oven Method

  1. Place in a well-greased round pan. A cast iron fry pan works well.
  2. Let rise for one hour.
  3. Bake at 375°F for one hour.
  4. Brush with melted butter.

Tips, Notes, and Variations[edit]

  • Rising bread requires warmth. Cool or dry weather inhibits the process. When outside temperatures are too cool for breads to rise, place 3-4 hot coals on top of the oven with bread inside. If it's windy, provide a windbreak.
  • Start baking breads slightly before reaching the "double" stage. As the oven heats, the dough continues to rise. Have the bottom heat ready to go when the bread is. Add top heat immediately. When bread is ⅔ baked, take off bottom heat.

Conversion Notes[edit]

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Warm water defined as 40 °C, density adjustment applied. All purpose flour presumed.
  2. 80% water is the level used with no knead breads when using white flours. 60% water is sufficient hydration for all purpose flour and the "jellyroll" procedure outlined in this recipe.
  3. This large amount of yeast will result in a perceptible yeast flavor. Using longer fermentation periods may create a safety hazard with the pepperoni.