The Melaniff Family Cookbook

Strumboli

Italian Stuffed Bread

Ingredients

2 t Active Dry Yeast (1 package)

2 T Sugar + 1/4 t

pinch Ginger

4 T Milk at ~105ºF 40ºC

8 T Butter

1/2 t Salt

3 Eggs

1/2 C Ricotta Cheese

3 C Flour

Seeds - Poppy, Sesame

Fillings

Deli sliced Meats and Cheeses, Cooked Vegetables

Heavy Sauce or Condiments

Procedure

In small bowl, mix Yeast, 1/4 t Sugar, Ginger. Pour in Milk and place in warm spot.

In medium bowl, cream Butter and Sugar. Add Salt and 2 Eggs and beat until creamy.

Add Yeast and Ricotta, blend well.

In large bowl, add Flour making a well, add mixture, mix one minute.

Form ball and rest 10 minutes.

Cut in half, roll into 10" X 18" sheet, cut excess.

Preheat oven to 350ºF 165ºC

Spread with Fillings leaving a 1" border. Roll tightly and place seam down on sheet pan. Repeat with other half.

Cover with cloth and place in warm spot for 30 minutes.

Brush with Egg wash and sprinkle seeds.

Bake 35 minutes and test with toothpick.

Rack cool.

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