Salami Rosemary Bread Recipes

NO-KNEAD SALAMI BREAD

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
• Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
• Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
• Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.

SALAMI ROSEMARY BREAD

Steps:

• 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 425°F. oven for 15 minutes. Reduce the temperature to 350°F. 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.