Stuffed Bread

3 cups (12 3/4 oz) All purpose flour. I use King Arthur for all baking period the end.
1 tablespoon sugar
1/4 cup Non-fat dry milk powder
2 tablespoons of potato flour. If you cant find it, you can substitute instant mashed potatoes
1 1/4 teaspoons of salt
2 tablespoons of olive oil
2 1/2 teaspoons of instant yeast. I use SAF yeast for all baking period the end.
I cup (8 oz) of warm water.

Put all dough ingredients into a mixer with dough hook or a bowl and mix/knead until cohesive dough forms. 5 minutes mixer

Cover bowl with plastic wrap and let rise for an hour.

Place dough on lightly floured surface, roll out into a rectangle 12″X18″

Now here you can do what you want for filling. Spread with mustard or not. Leave about an inch space around perimeter. Layer with ham, cheese, Salami, whatever you like.

Roll the dough lengthwise into a roll. Tuck ends underneath and try and pinch the seams to close.

Place roll/loaf on baking sheet with parchment or silpat, cover with plastic again and let rise for another 1.5 to 2 hours. Loaf will puff up. Take scissors and cut about a 1 or 2 inch long slit across the top every few inches.

375 degree oven for 35 minutes.

Let cool for 5-10 minutes, slice and eat.


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