A Tradition in Family Baking

Cheese Stromboli

Cheese Stromboli
Each slice of this loaf reveals a savory spiral of cheese and herbs.

This recipe makes 1 loaf
Ingredients
  • 1 tsp Sugar
  • 1 cup Water
  • 2+1/4 tsp Active Dry Yeast
  • 2+1/2 cups Bread Flour
  • 3 TBSP Olive oil
  • 1 tsp Salt

  • FILLING and TOPPING

  • ½ tsp Dried oregano
  • ½ tsp Dried basil
  • 1 clove Garlic, minced
  • 5 oz. Mozzarella cheese, cubed
  • 5 oz. Smoked Gruyere cheese, cubed
  • 1 tsp Coarse salt
  • ½ tsp Dried rosemary
  • Olive oil
Instructions
  1. Recipe featured at Fake Ginger.

  2. In large bowl, dissolve 1 tsp sugar in warm water (110°-115°F). Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in 1 cup flour, oil and salt; beat until smooth.

  3. Using wooden spoon, gradually stir in enough of remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.

  4. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  5. Punch down dough; cover with tea towel; let rest for 10 minutes.

  6. On lightly floured surface, roll dough into 16- x 12-inch rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1-inch border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet, loosely cover with plastic wrap. Let rise until indentation remains after touching.

  7. Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary.

  8. Bake in center of 375°F oven for 35-40 minutes or until golden brown and sound hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack.

  9. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

Leave a Reply

Rate this recipe: