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 Provolone cheese
3 ounces sliced salami
1 2-ounce jar sliced pimientos, well drained
1/2 cup sliced ripe olives, drained
1 egg white, lightly beaten
Sesame seeds, optional
Servings: 12
1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Stir very warm water and butter into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.
2. On lightly floured surface, roll dough to 14- × 10-inches. Layer ham, cheese and salami on 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. Place on greased baking sheet; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Brush loaf with egg white; sprinkle with sesame seed if desired. Bake at 400ºF for 25 to 30 minutes or until done. Remove to wire rack. Serve warm or at room temperature.
Yield: 1 Loaf
Cuisine: Cajun
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 Provolone cheese
3 ounces sliced salami
1 2-ounce jar sliced pimientos, well drained
1/2 cup sliced ripe olives, drained
1 egg white, lightly beaten
Sesame seeds, optional
Servings: 12
1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Stir very warm water and butter into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.
2. On lightly floured surface, roll dough to 14- × 10-inches. Layer ham, cheese and salami on 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. Place on greased baking sheet; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Brush loaf with egg white; sprinkle with sesame seed if desired. Bake at 400ºF for 25 to 30 minutes or until done. Remove to wire rack. Serve warm or at room temperature.
Yield: 1 Loaf
Cuisine: Cajun
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