CHARLESTON, S.C. (WCIV) -- Brian Emmett briefly discusses his journey to becoming America's Top Amateur Baker and gives an update on his new cookbook.
3 cups of bread flour
1 package instant yeast
1 cup of warm water
1 tsp of sugar
1/4 cup of EVOO
Pinch of salt
8 oz. sliced thin Genoa salami
8 oz. sliced thin smoked mozzarella cheese
8 oz. sliced thin provolone cheese
1/3 cup of torn Basil
1 tablespoon of minced garlic
1 pint cherry tomatoes halved
1 tablespoon of fennel seed
1 tablespoon of fresh rosemary
1/2 teaspoon of crushed red pepper (leave out if you do notlike heat)
Sea salt and pepper
For the dough: Mix the warm water and sugar to dissolve.Then add yeast package and let sit until foamy about 10 minutes. In a mixerfitted with a dough hook add flour with a pinch of salt, then add EVOO andyeast water mixture. Mix until it comes to a ball and knead for about 5minutes. Oil a glass bowl and add dough to coat and cover with towel and letrise in a warm draft free area for about 1 1/2 hours and doubled in size.
Punch dough down and let sit for about 15 minutes to letrelax. Then roll dough out on a floured surface into and oval about 22" long to12" wide. Layer meat, cheese and basil in the center of the dough up to 6"wide. Fold end flaps over filling, about 1 inch. Then cut 1 inch strips alongeach of the side of the dough so you can braid the dough. Overlap each piece ofdough in the center to form braid.
Split cherry tomatoes in half and add to bowl then add herbssalt and pepper and EVOO. Sprinkle over braided bread, sprinkle with sea saltand pepper and transfer to oiled tray/pan cover with plastic wrap and let sitfor 20 minutes. Bake for 45 minutes in a preheated 375 degree oven until goldenbrown.