This is just about the best thing you can do with bread, stuff it! This recipe makes 3-4 large loaves. Cut the recipe in half for a smaller quantity.
In the Bosch mixer with the dough hook combine:
5 1/2 cups warm water
4 Tbsp. sugar
2 Tbsp. sea salt
3 1/2 cups freshly ground wheat flour
2 1/2 Tbsp. SAF yeast
Begin mixing and start adding white flour one cup at a time until the dough starts to clean the sides of the bowl. This can take up to 5-6 cups of flour. The dough should be soft and tacky but not gooey. Knead for 5 minutes and allow it to rest for 10 minutes. Preheat the oven to 400 degrees. If you have a baking stone, stick it in the oven and heat it up!
Divide the dough into 3-4 portions (4 portions will make smaller loaves, 3 will make bigger). On a floured counter, roll the dough out into a rectangle. Make sure the dough is still about an inch thick. Place filling on one half of the rectangle.
I sauteed half of a small onion, thinly sliced, in one tablespoon of olive oil with basil. The rest of the filling was pepperoni, mozzarella cheese, olives and a little thyme.
Fold over and seal the edges. Fold over again, pat and stretch back into a rectangle. Again, cover one half of the dough with filling.
Fold over and seal the edges. Begin to work the dough into loaf form. You can tuck in a little more filling here and there as you go so there aren’t big unfilled portions of bread!). Pinch and tuck close the open ends and shape into a loaf.
Place loaf on a couche or floured pan in a warm place and let rise until doubled in size.
Place on baking stone (or lightly greased baking pan) and bake for 30-35 minutes. Bread should be a golden brown. Filling may leak out a bit, but that’s alright, that’s the best part!
There are so many other filling besides the ones we used! Some other good fillings are~ roasted vegetables, prosciutto, ham, fresh herbs, shredded beef, seasoned chopped chicken, deli meats and practically any kind of cheese!