Carmela Soprano's Stromboli Bread with Provolone and Meat Filling

This has been a hell of a summer in Manitoba.

First we thought we needed to build an ark.

Water, water, everywhere.

It's been tinder dry for weeks.

Our lawns are brown.

The weather folks have been saying "30% chance of rain."

Every night practically.

Who are they kidding?

I haven't seen anybody carrying an umbrella.

The lousy weather hasn't stopped folks from eating.

And since winter is around the corner, outdoor eating is still popular.

I mean, next weekend is the Labour Day Weekend.

Fall.  Snow.  Winter.

Okay... time to go on a picnic.

In the Graduation Parties chapter of Carmela's Entertaining with the Sopranos, there's a recipe for Stromboli Bread.

Graduation Parties?

Maybe for A. J.'s graduation.

Yeah, right, like that's going to happen.

Maybe Carmela's editor has a weird sense of humor.

Or is totally clueless.

If you're from around here, you know fires have been forbidden.

If the wind is from the right direction, you can smell the woods burning.

So, stuff the Stromboli loaves in an insulated bag, and go to the park.

NOW.

If you have a food processor, use it.

If not, a big bowl and some elbow grease will do. 

                              Stromboli Bread 

Makes 3 12-inch loaves

In a small bowl combine

1 1/2 Cups warm water

2 1/2 teaspoons dry yeast

Let stand 5 minutes, then stir.

In a big bowl combine

3 1/2 Cups flour

2 teaspoons salt

Add the yeast and mix.

Remove the dough from the bowl and knead about 2 minutes

Add a little more flour for a smooth and elastic dough.

Oil the big bowl.

Place the dough in it and turn the dough over so the top is oiled.

Cover and place in a warm spot.

Let rise until doubled, about 1 1/2 hours.

Remove the dough from the bowl and flatten it.

Cut the dough into 3 even pieces and shape each into a ball.

Place the balls on a floured surface and cover.

Give them some room.

Let rise until doubled, about 1 hour.

Preheat oven to 425º

Oil a large baking sheet

Have on hand

8 ounces sliced mild provolone

8 ounces sliced capicola, salami, or boiled ham

1 egg yolk, beaten with 2 Tablespoons water

On a floured surface roll out one ball of dough into a 14-inch circle.

In the middle of the circle place 1/3 of the cheese and the meat.

Tightly roll up the dough and filling.

Pinch the seam to seal and tuck the ends under.

Place the roll seam side down on the baking sheet.

Make 2 more loaves.

Brush the loaves with the egg mixture.

Cut 4 shallow slashes on top of each loaf.

Bake 30 to 35 minutes.

Serve the bread warm, cut into diagonal slices.

You can also cool, wrap and store them in the refrigerator overnight.

Or freeze them up to a month.

Would I make Stromboli Bread again?

Sure.

It's a different way to serve cold cuts.

Oh, I would cut down the salt to 1 teaspoon.

But, that's just me.

Maybe you, too?

Another recipe down.  Six more to go.