Yield: 1 Loaf
Baking Time: 20 minutes
Cuisine: Italian
3 cups all-purpose flour (3 to 3 1/2 cups)
1 tablespoon sugar
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons Italian herb seasoning
1 teaspoon salt
1 cup very warm water (125º to 130ºF)
1 tablespoon butter or margarine, softened
3 ounces sliced cooked ham
3 ounces sliced salami
3 ounces sliced Provolone
1 2-ounce jar sliced pimientos, well drained
1/2 cup pitted ripe olives
1 egg white, beaten
Sesame seed
Servings: 4
1. Combine 2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Stir water and butter into dry ingredients. Mix in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth, about 4 minutes. Roll dough to 14- × 10-inches. Layer ham, cheese and salami over center third of dough length; top with pimientos and olives. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling.
3. Place on greased baking sheet; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let rise 15 minutes.
4. Brush loaf with egg white; sprinkle with sesame seed. Bake at 400ºF for 25 minutes or until done.
Servings: 4
Baking Time: 20 minutes
Cuisine: Italian
3 cups all-purpose flour (3 to 3 1/2 cups)
1 tablespoon sugar
1 package Fleischmann's® Rapid Rise Yeast
2 teaspoons Italian herb seasoning
1 teaspoon salt
1 cup very warm water (125º to 130ºF)
1 tablespoon butter or margarine, softened
3 ounces sliced cooked ham
3 ounces sliced salami
3 ounces sliced Provolone
1 2-ounce jar sliced pimientos, well drained
1/2 cup pitted ripe olives
1 egg white, beaten
Sesame seed
Servings: 4
1. Combine 2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Stir water and butter into dry ingredients. Mix in enough remaining flour to make soft dough.
2. Knead on floured surface until smooth, about 4 minutes. Roll dough to 14- × 10-inches. Layer ham, cheese and salami over center third of dough length; top with pimientos and olives. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling.
3. Place on greased baking sheet; cover. Place large, shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let rise 15 minutes.
4. Brush loaf with egg white; sprinkle with sesame seed. Bake at 400ºF for 25 minutes or until done.
Servings: 4
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