Stromboli: King Arthur Flour Recipe
My daughter continues providing meals to her father (and I benefit as well). One of her suggested menu items happened to be stromboli. She called her boyfriend last night for the recipe, but he had a bad day at work so supper at the Moss Home quickly became leftovers. Rachelle called me later while I was out at the grocery store picking up items for today’s return of the chicken pot pie. She needed French bread to make her stromboli. I told her I needed a minimum of three to four hours to make that type of bread. I asked her if I could make some French bread on Sunday afternoon so she could make the stromboli on Monday. She agreed and eventually left to spend the evening (and night) with friends.
Monday morning, I reviewed the stromboli recipe via the King Arthur Flour web site. I placed the ingredients for the dough in my bread machine and added time to the dough cycle so that the dough would be ready for Rachelle around 4:30 p.m. I went merrily off to work and called her at 3:00 p.m. to make sure the bread machine started on time and that the dough looked like it should. She told me it looked great and smelled wonderful.
I got home at my regular time and the stromboli was already baking in the oven on parchment paper on the pizza stone. The house smelled glorious. Within a half hour, we took the baked stromboli out of the oven and let it rest and cool for ten to fifteen minutes. I sliced it while Rachelle heated up some marinara sauce. We each enjoyed at least two slices, if not three.
Later, after we’d stuffed ourselves, Rachelle realized she should have let the stromboli rise before baking it. Neither of us had thought about that and had not allowed for that second rise time in our evening dinner planning. Next time, we’ll definitely let the stromboli rise for at least a half hour or longer. This recipe is a keeper!
