Suprimo
Submitted by Marie Valdes
About the cook: I am Italian, born in New York, transplanted to Florida 30 years ago. I've always loved baking and cookies and in the past 10 years I have been a cooking contest hobbist. I enjoy experimenting with new flavors and twists on old classics. I love bread baking and recently have been working with sourdough. I have been a Pillsbury Bake Off Finalist twice and was the winner of the Pillsbury Bake Off Clever Twist award at the 47th Pillsbury Bake Off in 2014. I work in Human Resources for a large Pharmacy by day. I created this recipe for a family Christmas years ago, and it has been a repeat request ever since. Thank you for this contest and the opportunity.
About the dish: Homemade italian style bread filled with an antipasto style filling.
National Origin: Italian
Serves: 12
Estimated Time: 1 to 2 Hours
Ingredients:
For the Dough:
3+ cups of all purpose flour
2 tbsp sugar
½ tsp salt
2 pkgs rapid rise dry yeast
1 cup water
¼ cup Dijon mustard
2 tbsp butter
1 egg beaten to brush the loaf
4 tbsp sesame seeds (you can substitute poppy seeds)
Filling:
7 oz sliced Provolone Cheese
¼ lb sliced ham
¼ lb sliced genoa salami
¼ lb sliced capicola (hot or sweet)
¼ lb sliced pepperoni
8 oz sliced mozzarella cheese
1 jar Fried Peppers and Onions, drained well
Preparation:
Mix flour, sugar, salt and yeast in a large bowl. Heat the water, mustard and butter to 125 – 130 degrees. Stir into the flour mixture. Mix in enough additional flour to make a soft dough. Knead for about 4-5 minutes.
On a greased 14 X 12 large baking sheet, roll dough to 14 X 12 inches.
On one side of the dough layer the meats and cheese in the order listed slightly overlapping to within ½ inch of the edges of the dough, just on one side. Half the dough is not covered with the meals and cheese. On half of the side of the meats and cheeses closest to the middle place a layer of the peppers and onions down the length of the meats and cheese. Fold the meats and cheeses side closest to the edge of the baking sheet over the peppers and onions. The filling should be centered down the dough with the peppers and onions in the middle like a tunnel.
Make cuts on each of the 14 inch side of the dough edges at 2 inch intervals. Bring the strips from opposite sides of filling together and cross the strips to the opposite side. Press edges of dough to seal and tuck under. Cover and place in a warm place to let the dough rise for 20-30 minutes.
Preheat oven to 375 degrees. Brush the loaf with the beaten egg and sprinkle with the seeds.
Bake for 25 to 40 minutes until the dough is golden brown. Let cool. Slice into 1 inch slices as appetizers.
Serve Warm. Refrigerate leftovers.