Stromboli – Another Love Baking Bread recipe road test

Stromboli and magazineMy recent baking has had varying degrees of success. The Moroccan flatbreads I made to go with the lamb meatball tagine we had on Saturday night ended up being more like a crispbread.  And the croissant I’m currently munching on whilst writing this tastes lovely but the shaping needs some work and the oven temperature was clearly wrong as I only just rescued them before they tipped over from dark brown to burnt (and that was after only about 5 min of the 18-20 min cooking time). But there have been a couple of successes.

HerdyI’ve already blogged about the rhubarb loaf but the best bake of the weekend (at least as far as LSH was concerned) was the Stromboli. This is another recipe from the Love Baking Bread magazine and another Gino D’Acampo one. I’ve made a few variations of this type of stuffed bread already without realising that I’d actually been making Stromboli. This version is stuffed with a mixture of mozzarella, Parmesan, garlic and lots of basil and I added some Italian meats as well.
Stromboli internal

If you’re going to make this, make sure you line the baking tray with greaseproof paper and don’t just rely on oiling it. I know from bitter experience that melted cheese is better than superglue when it comes to bread and baking trays and there was a lot of cheese in this bread as you can see from the amount that seeped out.

Stromboli baked

As before the colour here is completely different from the photograph which is of a very pale loaf, but it worked well and I suspect that I may find myself succumbing to getting Gino’s Italian Baking book before too long. Certainly this bread didn’t hang around very long…


Friday Night Pizza

Pizza slice
Now that the weather is starting to warm up a bit- I even saw some blue sky today! I’m starting to think about quick, light meals for (hopefully) sunny evenings. A homemade pizza is just the thing.

The version I prefer is a thin based one that I’ve been baking for a couple of years now. It’s easy to do and the dough freezes well. Take it out of the freezer in the morning, leave in the fridge in a bowl and it’ll be ready to bake by tea time. I’ve even defrosted it in the microwave when I forgot about it and neither the dough, nor us, seemed any the worse. You can find the full recipe here.

As long as I’ve got some mozzarella in the fridge and tinned tomatoes in the cupboard, I can rustle up something tasty in about 20 mins and I get to chose exactly the toppings I want. Today it was lots of crispy peppers and salty Italian ham, with a smattering of pesto.

Give it a go – once you’ve made your own pizza you won’t even think of getting another pre prepared one from your local supermarket. Roll on summer….