Wolfgang Puck BMSD0010 manual Sandwich Bread Ball, White Bread

SANDWICH BREAD BALL

Serves 6

INGREDIENTS

1 box bread mix for bread machines (2 lb. size, yeast packet included) 1 cup warm water (80°)

2 tablespoons bread flour

1 tablespoon mustard

1 1/2 pounds thinly sliced deli meats: ham, salami and/or pepperoni 1/2 pound provolone cheese, thinly sliced

1 cup spinach leaves

kosher salt and caraway seeds, if desired

METHOD

1.In the mixer bowl, empty bread mix and sprinkle with yeast. With the dough hook attached, slowly mix the flour and yeast on speed 1.

2.With mixer still on, slowly pour the water into the flour mixture. Increase mixer speed to 3 and mix for 5 minutes. (If the dough looks too wet, add up to 2 table- spoons of additional bread flour.)

3.Turn dough out onto lightly floured surface. Knead gently by hand while shaping into a ball. Ball should be smooth and elastic. Place the dough ball in a well- greased bowl and cover with a tea towel until doubled in size, about 1 hour.

4.When dough is finished rising, punch down. Turn out onto a lightly floured surface. Let rest for 10 minutes.

5.Preheat oven to 375°.

6.Roll the dough flat and cut into 3 equal pieces. Roll the first piece to a 7- to 8- inch round. Spread half of mustard over dough; top with half of the deli meat, cheese and spinach. Alternate slices to give good color. Place ingredients evenly over entire dough, leaving a 1/2 inch edge.

7.Roll out another piece of dough, place it on top of meat, and crimp the outside edge of the bottom dough to the new dough. Top with remaining mustard, meat, cheese and spinach as in previous step.

8.Roll out the last dough ball, stretch over entire stack, and tuck under to close.

9.Sprinkle baking sheet with semolina or corn meal. Place the sandwich round on top. Brush round with eggwash, then sprinkle with kosher salt and caraway seeds, if desired. Bake in preheated oven for 50 minutes.

10.Remove from oven and let cool slightly. Cut into wedges and serve warm.

SERVING SUGGESTION

Great for parties, this can be cooked a day ahead, then reheated at 300° for 20 minutes and served warm.

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WHITE BREAD

Makes 2 loaves

INGREDIENTS

6 cups all-purpose flour

1 package dry yeast

2 1/4 cups milk

2 tablespoons sugar

1 tablespoon shortening

2 teaspoons kosher salt melted butter

METHOD

1.In the mixer bowl with the dough hook attached, place 2 1/2 cups of the flour and the yeast. Set to speed 1 and blend for 1 minute until well blended.

2.In a saucepan over medium heat, heat the milk, sugar, shortening and salt to 115-120°. The shortening should be just melted, stirring constantly.

3.Add the milk mixture to the mixer bowl. Beat on speed 1 for 30 seconds, then for 3 minutes on speed 3.

4.Turn off the mixer and add the remaining flour. Mix on low for 1 minute then on speed 3 for 5 minutes.

5.Turn out onto a lightly floured board and form a ball. Dough should be smooth and elastic. Place in a greased bowl and cover with a clean tea towel. Let rise until doubled, about 1 1/4 hours.

6.When doubled in size, punch down and place on a lightly floured board. Cut dough in half and let rest 10 minutes more.

7.Grease two bread pans.Tucking sides of bread dough under to form a smooth log, place dough into loaf pans. Brush with melted butter and let rise again until doubled, about an hour.

8.Preheat oven to 375°.

9.Bake for 45 minutes or until done. Remove from pans and cool on wire rack.

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