Specialty Breads

Meat and Cheese Bread Rolls

The idea of a completely self-contained sandwich is emotionally appealing. The trick is to use ingredients that are not juicy.

HAM and SAGE BREAD

From the New York Times in 1999.

Combine in a bowl and let sit for 5 to 10 minutes, or until foamy:

3/4 c warm water
1 package active dry yeast.

Add and stir until smooth:

1/4 cup sage leaves, thinly sliced crosswise, then finely chopped
1/4 cup extra virgin olive oil
1 c flour

Add and stir thoroughly:

2 t salt
1.25 c flour

Prepare:

6 ounces country ham or deli ham, cut in 1/4-inch dice (1 1/2 cups).

Knead dough until smooth and elastic, 3 to 4 minutes. Shape into a ball. Place in a lightly oiled bowl, and turn to coat with oil. Cover and place in a warm spot for 1 hour or until doubled in bulk.

Shape the dough:

Lightly oil a rolling pin. Turn dough out onto a work surface, and roll into an 11-inch square. Place half the ham dice over the dough in a diamond pattern: the points of the diamond should be at the midpoints of the sides of the dough square.
Take the corners of the dough, and fold them, so that they meet at the center of the dough square. Pinch dough together to seal in the ham. Roll dough out again into an 11-inch square. Arrange remaining ham over dough in diamond pattern, as above. Fold corners into center, and seal once more. Let dough rest for 10 minutes.
Roll dough back into an 11-inch square, then roll dough up like a jelly roll. Tuck ends under, and place in a well-oiled 8.5 x 4.5 loaf pan. Cover loosely. Let stand in a warm place until doubled in bulk, about 1 hour 30 minutes.

Preheat oven to 400 degrees. Position rack in lower third of oven, place loaf pan in center and bake for 1 hour. Turn out of pan, and cool completely before serving.

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