Italian Deli Bread

The quintessential Italian deli has wonderful flavours. Pepperoni, salami, cured olives, perhaps a pickle or two. A wonderful sandwich bread.

Ingredients

• 1 cup warm water 244g

• 1 tbsp garlic oil or plain 13g

• 1 tbsp sugar 12g

• 1 1/2 tsp salt

• 1 tbsp dry sun-dried tomato seasoning mix

• 3 tbsp dry onion flakes (opt)

• 2 3/4 -3 cups bread flour 290-360g

• 2 1/2 tsp yeast 8g

Later addition:

• 1/2 cup very well drained chopped stuffed olives and or pickles

• 1/2 cup very finely chopped pepperoni (12-15 pcs) or salami(1/4” pcs)

• 1/3 cup provolone, chopped in small 1/2” pcs/preferred over shredded (optional)

Instructions

1. Place first 8 ingredients in machine as suggested by manufacturer. (Honestly I haven’t noticed any difference placing in a different order. Go figure. I assume it only matters with delay start.)

2. Use the basic setting or use the dough setting for your own oven baked loaf. During the last 3-5 minutes add well-drained olives and pepperoni.

3. The added ingredients may make the dough a little wet. Add just a sprinkle of flour to help absorbs the excess. Reshape and continue with machine process.

4. If baking in an oven first let the bulk dough rise. Then, shape nicely and place in a lightly greased 9x 5 loaf pan.

5. Let rise again. Poke test. (See below.) The dough should just begin to rise above the rim to be placed in the oven at 350F/166c. Bake approximately 35-40 minutes. Should the crust get very dark. Cover with foil and continue baking.

6. Remove from pan within 5 minutes. Cool on rack.

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Susy’s Tips and Tricks

I used garlic oil, you may use olive oil if desired.

I included a bit of sugar; it isn’t necessary. Bread will rise without. I thought it helped balance out the spice do the pepperoni.

I used a sun-dried tomato powder mix. I’ve seen it at DollarTree, Loblaws, and Pampered Chef. Use Italian seasoning mix if desired. Or perhaps rosemary and oregano.

I recommend bread flour. This bread has extra ingredients. These weigh down the dough. Bread flour aka strong flour has the ability to produce stronger gases and can tolerate those extra additions. You may use all-purpose or plain flour. It may rise a little less and potentially sink if you add too much liquid.

Cheese is a liquid when it melts therefore, keep it on the lower number.

I used a bit of pickles too. They are much wetter. If you use; be sure and omit the part with the seeds and wet gel.

Poke test. When you poke the dough with your (wet or floured) fingertip and it instantly springs back, it's underproofed. If it doesn't spring back (or only slightly rebounds), it's overproofed. When you poke it and it slowly springs back most of the way, it's ready to load and bake. About 5-8 seconds.