Jerry’s bread

This is a long loaf of Italian bread that is stuffed with salami, cheese, and other goodies.  The name comes from Jerry’s Italian market in Englewood, NJ, where they sell a similar bread – absolutely delicious! Unfortunately I live in North Carolina, so I can’t visit Jerry’s as often as I would like. Here’s my take on this treat.

2 lbs pizza dough (use store-bought or make the recipe below)

8 oz sopressata or other Italian style salami, thinly sliced.
8 oz thinly sliced provolone cheese
1/2 c black olives, pitted and halved
1/2 c roasted red peppers, drained and cut into strips
1 egg beaten with 1 TB water
sesame seeds
coarse salt

Preheat oven to 400 degrees.

Divide the dough in half. On a floured surface, roll each piece into a rectangle about 10 x 12 inches. Position the dough with the long edge facing you and arrange the fillings over the surface, dividing equally between the two loaves, being sure to leave a 1 inch border at the sides and top. Brush the borders of the dough with water and roll into a cylinder, starting at the edge nearest you. Pinch the seam and ends to seal, then place, seam down, in a baguette pan or on a parchment-paper lined baking sheet. Brush with the egg wash and sprinkle with sesame seeds and salt. Bake for about 40 minutes. If the top is browning too much, cover loosely with foil. Let cool on a rack for at least 10 minutes before serving.

Pizza dough:

4 c all purpose unbleached flour
1-1/2 tsp salt
1 envelope (2 tsp) instant yeast
2 TB olive oil
1-1/2 c warm water (barely warm to the touch)

Place the first 3 ingredients in your food processor and zap to combine. Let the machine run and add the oil and almost all of the water through the feed tube. Process for 40 seconds and check the dough. It should have formed into a slightly shaggy ball that’s a bit sticky. If it’s too wet, add a couple of TB flour; if too dry, add the rest of the water. Process for another 30 sec, then turn out onto a floured counter. Use your hands to form the dough into a smooth ball, then place in an oiled bowl to rise.  When it has doubled in size, perhaps 90 minutes, continue with the recipe above.


Explore posts in the same categories: Baking, Bread, Ethnic

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