Makes 1 braid
1-1 / 2 to 2 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
2 teaspoons herb seasoning
3 / 4 teaspoon salt
2 / 3 cup very warm water (120o to 130oF)
1 tablespoon olive oil
1 jar (6-ounces) marinated artichoke hearts, well drained and chopped
1 / 3 cup sliced ripe olives, drained
1 / 3 cup drained and chopped roasted red peppers or sun-dried
tomatoes (packed in oil)
1 cup (4-ounces) shredded provolone cheese
1 egg white
1 tablespoon water
In a large bowl, combine 1 cup flour, undissolved yeast, herb seasoning, and salt. Gradually add very warm water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 10-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center third of dough. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across the filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Brush braid with Egg Glaze. Bake at 400oF for 20 to 25 minutes or until done. Remove from sheet; serve warm.
In a small bowl, combine egg white and water. Stir to blend.
Serving size: 1 slice (1 / 12 of recipe)
Serving weight: 2.4 ounces (67 grams)
Calories 140; Total fat 5 g; Saturated fat 2 g; Cholesterol 10 mg; Sodium 350 mg; Carbohydrates 17 g; Dietary fiber 1 g;
Sugars 1 g; Protein 6 g