Posted by Kim on October 22, 2003, 4:50 pm, in reply to "Bread Machine Recipes" Stromboli SERVES 6 MODERATE OR 4 HEARTY EATERS FOR THE DOUGH Place all the ingredients in the machine, program for Manual, Dough, or Basic Dough, and press Start. Check the dough about 10 minutes before the end of the second kneading cycle; it should have formed a soft but not sticky ball. Adjust the consistency with additional flour or water as needed. FOR THE FILLING In a large frying pan, saute the mushrooms in the butter until they begin to exude their juices, about 5 minutes. Add the onion and pepper and sauté slowly until the vegetables are just beginning to brown and the juice has evaporated. This will take an additional 5 minutes, more or less. Add the sausage and cook, stirring often, until it loses its pink color completely. Drain off any fat, if necessary, and add the salt, pepper, spaghetti sauce, and sugar. Bring the mixture to a boil and simmer slowly for 15 minutes. Remove the pan from the heat and set aside. TO FINISH THE STROMBOLI Roll the dough to an 18 x 15-inch rectangle. Cover it with the sausage mixture, leaving a 1-inch border along the long edges. Sprinkle the cheese on top. Starting with a long end, gently roll the dough into a log. Don't roll the dough tightly, as this will force all of the filling out the end. When there are 2 inches of dough left to roll, stop rolling and pull the unrolled edge of the dough up over the top of the log. Pinch it closed all along the top of the log as best you can, then transfer the log to a lightly greased baking sheet or pizza pan, seam side down. Pinch the ends closed and tuck them underneath. Bend the log into a horseshoe shape. Cover it with a sheet of lightly greased plastic wrap and let it rise for 30 minutes, or until it's somewhat puffy. Bake the log in a preheated 375 degrees F oven for 20 to 25 minutes, or until it's golden brown. Serve hot or warm in slices. --Previous Message--
This is alot of work but well worth it.. Enjoy! 
Kim
This stuffed Italian sandwich takes its title from a volcano of the same name, located on an island off the coast of Sicily. When you cut it open, it oozes meat, vegetables, sauce, and cheese in lavalike fashion. Served with a simple green salad and a glass of Asti Spumante, it makes a satisfying meal, winter and summer.
2 teaspoons instant yeast
211/2 cups all-purpose flour
1/2 cup semolina flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/4 cups plus 2 tablespoons lukewarm water
1/4 cup olive oil
1/4 pound mushrooms (about 6 medium-to-large), thinly sliced stick
1/4 stick (1 ounce) unsalted butter or margarine
1 medium onion, chopped
1 green bell pepper, cored and cut into 1/2-inch squares
1 pound ground sweet Italian sausage
1/4 teaspoon salt or to taste
1/4 teaspoon coarsely ground black pepper
1 14-ounce jar spaghetti sauce
1 tablespoon sugar
8 ounces (2 cups) shredded mozzarella cheese
: I just got a new bread machine,
: so I was looking for some
: yummy recipes to try in it.
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