Ingredients Lbs. Ozs. Method
Salami 7 oz.
Provolone cheese 4 oz.
Gruyere cheese 2 oz.
Paramesan cheese 4 oz.
Romano cheese 4 oz.
Cube salami. Shred cheeses. Combine salami and cheeses; set aside.
Basic white bread dough 1 lb. 8 oz.
Use your favorite formula.
Bread flour 2 lb. 7 oz.
Sugar 7 oz.
Salt 2/3 oz.
Pepper 1/3 oz.
Dry yeast 1 lb.
Butter 1 lb. 2 oz.
Eggs 13-1/3 oz.
Add ingredients to basic white dough and mix at medium speed for 8 minutes
Instructions: Add salami and cheeses to dough. Let dough rest one hour. Shape into 1-lb. balls and proof for one hour. Bake at 425 F for about 25 minutes until golden brown. Yields about eight 1-lb. loaves.