Stuffed Bread with Deli Meats and Fresh Filling
Stuffed Bread with Deli Meats and Fresh Filling
Ingredients
For the Bread Dough
- 1 cup warm water, (105-115°F)
- 2 tablespoons granulated sugar
- 3/4 tablespoon active dry yeast
- 2 tablespoons vegetable oil
- 3/4 teaspoon salt
- 3 cups bread flour
For the Deli Filling
- 1/2 pound sliced ham
- 1/2 pound sliced salami
- 1/2 pound sliced provolone cheese
For the Bread Topping
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Fresh Filling
- 1 cup tomatoes, diced
- 1/4 cup mayonnaise
- 2 tablespoons Italian dressing
- 2 cups shredded lettuce
Instructions
- 1
In a liquid measuring cup, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 10 to 15 minutes, until the mixture becomes frothy and foamy, indicating the yeast is active.
⏱️ 15 min
- 2
Pour the activated yeast mixture into a large mixing bowl (or the bowl of a stand mixer). Add the vegetable oil, salt, and bread flour. Using a stand mixer with a dough hook attachment, or by hand, mix until a cohesive dough ball forms and pulls away from the sides of the bowl. Knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min
- 3
Lightly grease the mixing bowl with a small amount of vegetable oil. Place the dough ball into the oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 4
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 4 equal portions using a dough scraper or knife.
⏱️ 5 min
- 5
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 6
Take one portion of dough and roll it out on the floured surface into a thin rectangle, approximately 8x10 inches. Layer a quarter of the sliced ham, salami, and provolone cheese onto one half of the rolled-out dough, leaving a small border around the edges.
⏱️ 5 min
- 7
Fold the other half of the dough over the fillings. Firmly pinch or roll the edges closed to seal the bread completely. Repeat with the remaining dough portions and fillings.
⏱️ 5 min
- 8
Place the sealed stuffed breads onto the prepared baking sheet. In a small bowl, combine the melted butter, onion powder, and garlic powder. Brush this mixture generously over the top of each stuffed bread.
⏱️ 5 min
- 9
Bake for 20 to 25 minutes, or until the bread is golden brown and cooked through.
⏱️ 25 min•🌡️ 350
- 10
While the bread is baking, prepare the fresh filling. In a separate medium bowl, combine the diced tomatoes, mayonnaise, Italian dressing, and shredded lettuce. Stir until all ingredients are well combined.
⏱️ 5 min
- 11
Once the stuffed bread is baked, remove it from the oven and let it cool slightly for a few minutes. Carefully cut each bread open horizontally along one side, creating a pocket similar to a pita or submarine sandwich roll.
⏱️ 5 min
- 12
Generously stuff each bread pocket with the prepared fresh filling mixture. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Bread with Deli Meats and Fresh Filling
Ingredients
For the Bread Dough
- 1 cup warm water, (105-115°F)
- 2 tablespoons granulated sugar
- 3/4 tablespoon active dry yeast
- 2 tablespoons vegetable oil
- 3/4 teaspoon salt
- 3 cups bread flour
For the Deli Filling
- 1/2 pound sliced ham
- 1/2 pound sliced salami
- 1/2 pound sliced provolone cheese
For the Bread Topping
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Fresh Filling
- 1 cup tomatoes, diced
- 1/4 cup mayonnaise
- 2 tablespoons Italian dressing
- 2 cups shredded lettuce
Instructions
- 1
In a liquid measuring cup, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 10 to 15 minutes, until the mixture becomes frothy and foamy, indicating the yeast is active.
⏱️ 15 min - 2
Pour the activated yeast mixture into a large mixing bowl (or the bowl of a stand mixer). Add the vegetable oil, salt, and bread flour. Using a stand mixer with a dough hook attachment, or by hand, mix until a cohesive dough ball forms and pulls away from the sides of the bowl. Knead for 5-7 minutes until smooth and elastic.
⏱️ 10 min - 3
Lightly grease the mixing bowl with a small amount of vegetable oil. Place the dough ball into the oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 4
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 4 equal portions using a dough scraper or knife.
⏱️ 5 min - 5
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 6
Take one portion of dough and roll it out on the floured surface into a thin rectangle, approximately 8x10 inches. Layer a quarter of the sliced ham, salami, and provolone cheese onto one half of the rolled-out dough, leaving a small border around the edges.
⏱️ 5 min - 7
Fold the other half of the dough over the fillings. Firmly pinch or roll the edges closed to seal the bread completely. Repeat with the remaining dough portions and fillings.
⏱️ 5 min - 8
Place the sealed stuffed breads onto the prepared baking sheet. In a small bowl, combine the melted butter, onion powder, and garlic powder. Brush this mixture generously over the top of each stuffed bread.
⏱️ 5 min - 9
Bake for 20 to 25 minutes, or until the bread is golden brown and cooked through.
⏱️ 25 min•🌡️ 350 - 10
While the bread is baking, prepare the fresh filling. In a separate medium bowl, combine the diced tomatoes, mayonnaise, Italian dressing, and shredded lettuce. Stir until all ingredients are well combined.
⏱️ 5 min - 11
Once the stuffed bread is baked, remove it from the oven and let it cool slightly for a few minutes. Carefully cut each bread open horizontally along one side, creating a pocket similar to a pita or submarine sandwich roll.
⏱️ 5 min - 12
Generously stuff each bread pocket with the prepared fresh filling mixture. Serve immediately.
⏱️ 5 min