Total Preparation Time: 25 minutes
Baking Time: 40 minutes
Makes 1 loaf
1/2 package (1 1/2 teaspoons) dry yeast
1 teaspoon salt
3 1/2 cups flour
In the large bowl of your mixer, combine yeast, salt and 1 1/4 cups warm water (about 120 degrees). Stir with a wire whisk until the salt and yeast are dissolved. Set the mixer with dough hooks on medium speed, slowly add 3 cups (reserve the other 1/2 cup) of flour and mix for 5 minutes, scraping the sides of the bowl. The mixture should be consistent and free of lumps.
Scrape it out of the mixing bowl into in a larger greased bowl, spray the dough's top surface throughout with cooking spray. Cover the top of the bowl with a kitchen towel and let it rise in a warm place (in the oven with the light on) for 1 hour and 30 minutes or until doubled in size
Use a pinch of the remaining flour (reserved 1/2 cup) to sprinkle over a breadboard. Transfer the dough to the breadboard and knead by pressing down on the dough with the heels of your hands.
If the dough sticks to the board scrape it off with a sharp, straight edged knife, add the scrapings to the rest of the dough, re-flour the breadboard, and continue kneading. When the dough sticks to the hands dust some of the flour on them and rub them together to remove the clumps. Fold the dough over and continue the process for about 5 minutes.
4 ounces thinly sliced prosciutto
4 ounces thinly sliced mild coppa
6 ounces thinly sliced provolone
Grease the bottom of a cookie sheet and set aside. On the breadboard stretch the dough to about the size of the cookie sheet by pressing on it and pulling on the edges.
Layer the meats and cheese evenly over the top, leaving uncovered an edge of about 1/2 inch. Roll up tightly (similar to a jelly roll), pinch the ends together, place on the greased cookie sheet, making sure the edge along its length is on the bottom.
Let it rise covered with a kitchen towel in a warm place for 1 hour and 30 minutes. Pre-heat the oven at 350 degrees and bake for 40 minutes. Let cool, cut in slices and serve with butter or extra virgin olive oil.
The leftover slices keep well in the refrigerator for several days. They are great for packed lunches and make great snacks.
On occasions Grandma made this rolled bread with slices of dry sausage, prosciutto, and semi-dried homemade cheese. It was hard to wait for it to get cool because of the fragrance it emanated while baking.