This antipasto loaf uses the same bread recipe as my white sweet bread. This recipe goes one step further, as you fill the center with antipasto for a savoury, salty appetizer. Antipasto filling is just what I like, that doesn't mean you can't mix it up! Try artichoke hearts with parmesean cheese, or sun dried tomatoes and feta. Experiment with your fillings, and let me know which is your favorite!
White Sweet Bread
- 4 TBSP white sugar
- 2 cups warm water, divided
- 1 Package instant yeast
- 3 TBSP olive oil (and a bit more to coat your pans)
- 2 TSP salt
- Sprinkle of course salt
- 4 1/2 cups flour
- 2 TBSP butter
- 12 oz of antipasto (I used homemade, but store bought will be tasty too!)
- 1/2 cube cubed feta cheese
I'm going to break these bread instructions out into steps; You can see how easy it can be this way!
1. Take 1/2 cup of warm water, and mix in 4 TBSP of white sugar. Set aside for 10 minutes, and allow for yeast to foam.
2. In the bowl of your standing mixer, add in remaining warm water, 2 tbsp table salt and olive oil. Stir by hand to dissolve salt.
3. After the 10 minutes is up on the yeast, pour mixture into main mixing bowl with other wet ingredients. Stir lightly by hand.
4. With bread hook, turn mixer on medium. Add in flour 1 cup at a time, it can take 4 1/2 - 5 cups. This dough is stiff, it will be done once it grabs the hook and starts to form a ball.
5. Remove dough from bowl, and break into two even balls. Again, this dough is tough, not fluffy, don't panic at the texture.
6. Place the two balls on a oiled baking sheet. Cover with a dry clean towel and let proof for 20 minutes. Bread is fickle depending on the weather and humidity, so if it's a cooler day (the best type of day for baking bread!), I will turn the oven on low, and open the oven door all the way, and set the sheet with the proofing down onto the open door like a tray to left the warm draft spread over it.
7. After 20 minutes, on a floured surface, punch the dough down with your knuckles. Nothing crazy here Chuck Norris, just punch down the down slightly!
8. Press the dough out into a pizza dough shape, mix antipasto and feta in a small dish and place your filling down the center of each loaf.
9. Fold your dough over the filling like a burrito, and turn oven on pan when done.
10. Place each loaf on it's own oiled baking sheet, cut relief slits down each loaf; cover with a clean dry towel, and set back on oven door for about 1 hour. You're bread will rise up to double in size, but it will stay pretty tough in texture.
11. Pre-heat your oven to 350*. Once your bread is done rising, take 2 tbsp of cold butter, and break it into 8 small equal pieces. Place pats of cool butter down the loaves, and sprinkle with course salt. Bake for 30 minutes, the top will come nice and golden brown.
12. Remove from oven, and cool on a rack. Enjoy!