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

Cookbook | Ingredients | Recipes | American cuisine | Bread

Ingredients[edit | edit source]

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

Procedure[edit | edit source]

Make dough[edit | edit source]

  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.

Bake[edit | edit source]

Dutch Oven Method

  1. Put dough in a 14-inch Dutch oven.
  2. Let rise.
  3. Place 11 charcoal briquettes on bottom and 17 on top.
  4. Time/temperature: see "Notes" below.
  5. Brush with melted butter.

Conventional Oven Method

  1. Place dough 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 | edit source]

  • 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 | edit source]

  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.