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Garlic & Cheese Stromboli

1 lb water
1/2 oz yeast
1 oz honey
6 1/2 oz flour, whole wheat
2 oz eggs
3 oz olive oil
1 1/2 lb flour, bread

1/2 lb Mozzarella cheese, shredded
4 oz smoked mozzeralla cheese, shredded
4 oz Parmesan cheese, grated
1/8 oz parsley, chopped
1/8 oz garlic, minced
2 oz eggs

Dissolve the yeast in the honey and warm water. Allow the mixture
to develop to a foamy consistency. Add the whole wheat flour, along
with the eggs, olive oil, and bread flour. Mix these ingredients
on low speed for 2-3 minutes, then on medium speed for about 4
minutes or until a soft dough forms. Turn the dough onto a floured
surface and knead it into a smooth ball. Let the dough rest until
it doubles in size, about an hour, preferably in a bowl oiled with
a bit of olive oil to prevent drying.

While the dough rises, make the filling. In a bowl, place the
cheeses, fresh parsley, minced garlic, and eggs. Combine all these
ingredients thoroughly so that they are mixed and moist from the
egg. Refrigerate the filling until ready to use.

Punch the bread dough down, cut and divide it into desired portions,
and roll out into rectangles. Spread the filling on the dough
pieces, leaving an inch around the edge. For each stroboli, roll
the dough, jelly-roll fashion. Starting from the long side; roll
gently but firmly. Be sure not to tear the dough, or else it will
leak during baking. Tuck and seal the edges and ends with egg wash
or olive oil. Carefully place the filled dough loaf onto a parchment
paper-lined sheet pan, and brush it with olive oil or egg wash,
depending on the type of finish you want. Bake until a golden brown
in a preheated 350F oven, about 35 minutes.


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