Heroloaf

• porções: 6
• tempo ativo: 1
• tempo total: 3.5

Ingredientes

1/4 cup very warm water

1 tablespoon sugar

3 tsp yeast

3 to 3 1/2 cups all-purpose flour

2 tsp Italian Herb Seasoning

1 tsp salt

1 1/2 cup warm water

1 tbsp olive oil

1 lb Provolone

3/4 lb Salami

3/4 lb Ham

1 small can Sliced Olives

1 egg white, lightly beaten

Sesame seeds

Instruções

Swish very hot water around a large bowl to bring the bowl to a warm temperature. Once done place 1/4 cup water into the bowl ensuring it is warm temperature (not too hot it will kill the yeast).

Mix the sugar into the water letting it fully dissolve. Once dissolved add the yeast to the bowl and mix with a fork until it is fully dissolved. Let stand for 10min. If the yeast has puffed up then it is good to go. If not try again.

While that is setting to 10 min. Mix together 1 1/2 cups flour, salt, and Italian seasoning in a separate bowl.

Measure out 1 1/2 cups of warm water (again not too hot) pour about half of it into the yeast. Add about half the flour mixture as well. Begin stirring the dough and keep adding the water and dough mixture. Then keep adding flour until the dough is dry enough to turn out and kneed.

Once it is ready flour your surface and turn the dough out. Kneed for at least 4-6 minutes. Kneed the remaining flour in or until the dough is not sticking to your hands.

Wash out the large bowl you used with warm water (do not use soap). Use a cloth to dry it out. Spray the bowl, then plop through dough into the bowl. Then pick up the dough and turn it over. Place the cloth over the bowl and set in a warm place to rise. (Warm oven that was briefly set at 100°) wait 30-45 min or until the dough has doubled.

Once done rising turn out the dough onto a floured surface and cut it in half. Set half aside. Roll out the dough into a 14x10” rectangle (or larger).

If adding olives spread the olives down first in the middle third of the dough. Then layer half of the ham, Half of the provolone, then half the salami. On either side of this make cuts a generous 1” thick, starting at one end, and whisk alternating sides, fold the strips at an angle across the rolling pressing the edge into the opposing side. Once you get the last one on either side, bring one around the end pressing into the bottom and over the top. (This is so the cheese does not melt out). Cut the other one off and do the same on the other end.

Repeat this process with the other half.

Place on a baking sheet and place into a warm place to rise. Let rise for 30-45 minutes or until doubled in size.

Brush the loaf with egg whites, and sprinkle with sesame seeds.

Bake at 400° for 25 minutes or until done.