Makes 1 loaf.
3 to 3-1/2 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN’S Active Dry or RapidRise Yeast
2 teaspoons SPICE ISLANDS Italian Herb Seasoning
1 teaspoon salt
1 cup very warm water (120 to 130oF)
1 tablespoon olive or vegetable oil
3 ounces thinly sliced cooked ham
3 ounces thinly sliced provolone cheese
3 ounces thinly sliced salami
1 (2-ounce) jar sliced pimientos, well drained
1/2 cup pitted ripe olives, drained
1 egg white, lightly beaten
SPICE ISLANDS Sesame Seed
In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning, and salt. Gradually add warm water and oil to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With RapidRise Yeast, omit rising; proceed with shaping.)
Punch dough down. Remove to floured surface; roll to 14 x 10-inch rectangle. Layer ham, cheese, and salami lengthwise over center-third of dough; top with pimientos and olives. 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 filling. Place on greased baking sheet; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush loaf with egg white; sprinkle with sesame seed. Bake at 400oF for 25 minutes or until done.
Serving size: 1 slice (1/4 of recipe)
calories 635; total fat 20g; saturated fat 7g;
cholesterol 40mg; sodium 1,421mg; total carbohydrate 85g; dietary fiber 4g; protein 27g.