May 13, 2024
Hello Foodie Friends
From graduations, picnics and the upcoming Memorial Day weekend holiday the picnics and parties are already in full swing! People everywhere are cleaning their grills and getting ready for Memorial Day cookout time. This sort of marks the official beginning of summer at our place and I'm gathering some great non-grill go-withs I love to use. Perfect example this STUFFED PICNIC BREAD recipe which will be in my next picnic! It's filled with ham and cheese and other briny spicy flavors which perfectly compliment. Go for either mild of spicy on the giardiniera to your liking and mmmm... You could go sliced on the ham if you prefer like the picture I've done both and equaally as good results (about 8 slices thin sliced ham does it).
Don't worry no braiding skills required, more of just a left-right criss-cross layering. This one is a keeper for me because it's great for taking to go just about anywhere and just as good hot or room temp.
Enjoy!
Marzee
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HAM & CHEESE STUFFED PICNIC BREAD
INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped giardiniera
DIRECTIONS:
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 375 degrees. Combine the ham, cheese, giardiniera in a medium mixing bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over just the center section of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends; alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 375 degrees for 20 to 30 minutes or until golden brown.
Yield: 1 loaf
Category: Breads, picnics
MARZEE's CORNER
VEGGIE STORAGE TIPS:
* Do not store onions and potatoes together as onions give off a gas that makes potatoes spoil faster.
* When storing beets and carrots, cut off the leafy tops to prevents spoilage.
* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
* Do not store potatoes in the refrigerator. The starch in the potatoes will change to sugar.
* Do not wash vegies before storing, they spoil faster
* I've seen cut celery and carrots sold lately in plastic deli containers with water and I have found them to be more crisp. This is something you might want to try out next time you pack the cooler to go.