Rolled Cheese and Salami Stuffed Bread

Instructions

1. 1

   Start the dough

   Whisk the warm water, warm milk, yeast, and sugar together in the bowl of a stand mixer and let it sit for 5 minutes, until you see a little foam on the surface. Add the bread flour, salt, and olive oil.

2. 2

   Knead until smooth

   Fit the mixer with the dough hook and run it on low to bring everything together, then raise to medium-low and knead for 7 to 8 minutes. You want a dough that clears the sides of the bowl but still tacks lightly to your fingertip. If it clings to the bottom in a wet smear, add flour one tablespoon at a time. By hand, knead 10 to 12 minutes on a lightly floured counter.

3. 3

   First rise

   Shape the dough into a ball, set it in an oiled bowl, cover, and let it rise somewhere warm for 60 to 90 minutes, until doubled. Press a floured finger about half an inch into the dough; if the dent stays put, it's ready.

4. 4

   Mix the filling

   Stir the mozzarella, Parmesan, garlic, olive oil, oregano, parsley, red pepper flakes, and black pepper together in a bowl. Keep the provolone and salami slices separate for now — they go down in whole layers rather than scattered.

5. 5

   Roll out the dough

   Turn the risen dough onto a lightly floured surface and press out the air. Roll it into a rectangle roughly 16 by 12 inches, with a long side facing you. Work patiently and let the dough relax for a minute or two if it springs back.

6. 6

   Layer the filling

   Lay the provolone over the dough, then the salami, leaving a clean 1-inch border on all four sides. Scatter the cheese mixture over the top and press it down gently with your palms so it won't shift as you roll.

7. 7

   Roll and seal

   Starting from the long side nearest you, roll the dough into a tight log, tucking as you go so no air pockets form. Pinch the long seam firmly closed, then flatten and pinch the two ends shut. Transfer seam-side down to a parchment-lined baking sheet, curving it slightly if it overhangs the pan.

8. 8

   Second rise

   Cover loosely with oiled plastic wrap and let the loaf rise for 35 to 45 minutes, until visibly puffed. Meanwhile, heat the oven to 375°F with a rack in the center.

9. 9

   Egg wash and vent

   Beat the egg with the water and brush it over the whole loaf. Sprinkle with sesame seeds and flaky salt. Using a sharp knife, cut 5 or 6 short diagonal slashes about a quarter-inch deep across the top — these let steam escape so the loaf doesn't burst along the seam.

10. 10

    Bake

    Bake for 30 to 35 minutes, until deeply golden and the loaf sounds hollow when you tap the bottom. An instant-read thermometer pushed into the dough (not the cheese) should read 195 to 200°F. If the top browns before the inside is done, tent it loosely with foil.

11. 11

    Rest before slicing

    Let the loaf cool on the pan for at least 15 minutes. Cutting too early sends molten cheese running out of every slice; this rest lets it set just enough to stay put. Slice thick with a serrated knife.

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Baker's Tips

• 1.

  Use low-moisture mozzarella sold in a block and shred it yourself. Fresh mozzarella packed in water releases far too much liquid and will steam the inside of the loaf into a gummy layer.

• 2.

  Pat the salami dry with a paper towel if it looks greasy. Rendered fat pooling inside the spiral is the other main cause of a soggy center.

• 3.

  A tight roll is everything. Large air gaps between layers collapse during baking and leave hollow tunnels where the filling should be.

• 4.

  Swap the filling freely — roasted red peppers (patted very dry), sauteed spinach squeezed of all moisture, caramelized onions, or a mix of olives and sun-dried tomatoes all work. Keep the total filling volume about the same.

• 5.

  This loaf is excellent made ahead through step 7: refrigerate the shaped log overnight, then let it sit at room temperature for about an hour before egg-washing and baking.

• 6.

  Serve with warm marinara for dipping. It takes this from a side dish to the thing everyone talks about.

Equipment

• Stand mixer with dough hook (or a sturdy bowl and your hands)
• Rolling pin
• Large rimmed baking sheet
• Parchment paper
• Pastry brush
• Instant-read thermometer
• Serrated knife

Storage