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Homemade Antipasto Bread

October 14, 2014 by Angela LeMoine 9 Comments

Homemade Antipasto Bread | LeMoine Family Kitchen  #homemade #bread #pizzadough #stromboli #antipasto #stuffedbread #italian #recipe

 

Italian LOVE bread, like, really really love bread! Growing up, especially when we were with my grandparents, there was always a loaf or three of Italian bread on the table no matter what the meal was. Soup & bread, pasta & bread, roast beef & bread. Really good bread is important to us and there is nothing quite like homemade bread. I went one step further stuffing mine and then came this stromboli, Homemade Antipasto Bread! To quote everyone that had a piece, “this is the best bread i’ve EVER had”. So yea, as an Italian family we know bread and that right there is a huge complement to me! Ill take it! 

There really isn’t much to homemade bread. Flour, yeast, sugar, water, salt and olive oil. The result is a chewy, tender loaf of amazingness!!! I couldn’t just stop there, no no! Lets kick things up big time and throw in one of favorite Italian dishes, antipasto. Well, honestly my family can make a meal out of antipasto! The cured meats, cheeses, olives, peppers, artichokes, etc. Well why not chop it all up and roll it into a loaf of Italian bread? Winner!!!! Diced dry sausage, shredded mozzarella, roasted peppers, artichoke hearts and mixed olives. The flavors work absolutely perfectly together! You have got to try this bread, you may never want to buy bread out again!

{I made another loaf tonight, stuffed with broccoli rabe, diced dry sausage and shredded mozzarella. It also came out delicious! see below the recipe for the Antipasto Bread for a note on how I made this one.}

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Homemade Antipasto Bread

Homemade Antipasto Bread

Ingredients

  • For the bread:
  • 1 + 1/2 cup warm water {110-115 degrees}, divided
  • 1 tsp sugar
  • 1 packet instant dry active yeast
  • 4 cups flour
  • 1 tsp salt
  • 2 tsp olive oil
  • For the filling:
  • 2 cups shredded mozzarella
  • 4 whole marinated artichoke hearts, rough chop
  • 1 cup mixed olives, rough chop
  • 1 whole roasted red pepper, rough chop
  • 4 oz dry sausage, small dice

Instructions

  1. Add 1 cup of warm water and the sugar in a measuring cup, stir to dissolve.
  2. Add in the packet of yeast and stir to dissolve. Allow to activate for about 10-15 minutes. It will foam and increase in size so allow for growing space in your measuring cup.
  3. On a clean surface, make a mound with the flour and sprinkle with the salt. Form a well in the center of the mound.
  4. Drizzle the olive oil into the well and carefully pour in the activated yeast.
  5. Slowly work the flour into the liquid with your hands.
  6. Begin to knead the dough, adding a little bit of water as you go {up to 1/2 cup of warm water}.
  7. Knead the dough until it is well combined, elastic and slightly shiny; about 5 minutes. Flour lightly as needed to prevent sticking to the work surface.
  8. Form the dough into a ball and place into a large bowl. Cover with a kitchen towel and allow it to rise in a warm place.
  9. Allow to rise for 2-3 hours. It should more then double in size.
  10. Preheat over to 450 degrees. If you have a pizza stone, preheat the oven with the stone in there.
  11. Roll the dough out onto a lightly floured surface. Using a rolling pin, form a large rectangle about 1/2 an inch thick {approx 18 inches long by 10 inches wide}.
  12. Layer the shredded mozzarella on top, leaving an inch border around the edge clear. Top with the remaining filling ingredients distributing evenly over the cheese.
  13. Starting with the long edge, begin the roll the bread up. After a roll or two, go ahead and fold the short side over slightly {this seals the ends of the bread}.
  14. Continue to roll the long side of the dough until you reach the end. Cut a few slits in the top of the bread to allow steam to escape.
  15. If using a pizza stone, place the bread onto a lightly floured pizza peel seam side down then carefully onto the hot stone. If not using a stone then place the bread seam side down onto a parchment lined baking sheet.
  16. Bake for 25- 30 minutes until golden. Rotate the bread around halfway through the cooking time to ensure even browning.
  17. Allow the bread to rest about 10 minutes before slicing.
3.1
https://www.lemoinefamilykitchen.com/2014/10/homemade-bread-antipasto/

Homemade Antipasto Bread | LeMoine Family Kitchen #homemade #bread #pizzadough #stromboli #antipasto #stuffedbread #italian #recipeHomemade Antipasto Bread | LeMoine Family Kitchen #homemade #bread #pizzadough #stromboli #antipasto #stuffedbread #italian #recipe

 

 

 

 

 

 

 

 

 

 

 

Homemade Antipasto Bread | LeMoine Family Kitchen #homemade #bread #pizzadough #stromboli #antipasto #stuffedbread #italian #recipeHomemade Antipasto Bread | LeMoine Family Kitchen #homemade #bread #pizzadough #stromboli #antipasto #stuffedbread #italian #recipe

 

 

 

 

 

 

 

 

 

 

 

Note: For the Broccoli Rabe bread use the same dough recipe. For the filling simply boil 2 small bunches of broccoli rabe {thick stems removed} until tender. Drain very well. Season with salt, garlic powder and a little drizzle of olive oil. Layer 2 cups of shredded mozzarella, then the broccoli rabe and lastly 4 oz small diced dry sausage. Complete as directed above.

Homemade Antipasto Bread | LeMoine Family Kitchen #homemade #bread #pizzadough #stromboli #antipasto #stuffedbread #italian #recipe

Filed Under: Uncategorized Tagged With: artichoke hearts, bread, cheese, dry sausage, italian, olives, roasted peppers, stromboli, stuffed bread

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Reader Interactions

Comments

  1. Tampa Cake Girl

    October 15, 2014 at 2:04 pm

    Heaven on a plate my friend! I have shared and pinned this wonderful recipe. ❤️❤️❤️❤️❤️

    Reply
    • Angela LeMoine

      October 15, 2014 at 2:50 pm

      You are so incredibly kind!!! Thank ya darling!!!

      Reply
  2. Joy @ Yesterfood

    October 17, 2014 at 5:24 pm

    Oh, my word, this is gorgeous. All my favorites rolled up… in homemade bread. Wow! Thank you so much for sharing this with us at Treasure Box Tuesday- pinned! 🙂

    Reply
    • Angela LeMoine

      October 17, 2014 at 5:56 pm

      Thank you so much Joy! My family absolutely LOVED it! It’s such a winner!!!

      Reply
  3. Lou Lou Girls

    October 20, 2014 at 12:11 pm

    Hello cute lady! This looks so good. I’m drooling right now! Pinned. We couldn’t think of anyone better to party with. We hope to see you tonight at 7 pm. http://loulougirls.blogspot.com/
    Happy Monday! Lou Lou Girls

    Reply
  4. Heidy @TheMccallumsShamrockPatch

    October 22, 2014 at 12:44 am

    Homemade Antipasto Bread sounds so delicious! Thank you for sharing it on #PureBlogLove link party! You were our MOST clicked feature!!! Congrats! Come see your feature this Thursday at 8 pm EST and celebrate ! Thank you again!!!
    XoXo
    Heidy

    Reply
    • Angela LeMoine

      October 22, 2014 at 1:20 pm

      Oh wow!!!!! What an honor!!!! Thanks so much of stopping by and letting me know and for the reminder to come link up tomorrow. Looking forward to checking out all the great posts! Thanks so much Heidy!!!

      Reply

Trackbacks

  1. Pesto Caprese Pizza - LeMoine Family Kitchen says:
    April 8, 2016 at 10:06 pm

    […] does, rise and make a fantastic dough. This happens to be the same dough recipe I use when I make Homemade Antipasto Bread and any stuffed bread for that […]

    Reply
  2. No Knead Pepperoni Bread - LeMoine Family Kitchen says:
    October 3, 2016 at 10:25 pm

    […] are a couple of homemade breads that I make that I happen to ADORE like my Irish Soda Bread and Homemade Antipasto Bread. Definitely worth checking out in my opinion. This bread I’m sharing with you today is one […]

    Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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