Summer Picnic Loaf
Makes 1 loaf
3 to 3-1 / 2 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
2 teaspoons herb seasoning
1 teaspoon salt
1 cup water
1 / 4 cup butter or margarine
3 ounces (about 3 slices) sliced cooked ham
3 ounces (about 3 slices) sliced provolone cheese
3 ounces (about 3 slices) sliced salami
1 (2-ounce) jar chopped pimientos, well-drained
1 / 2 cup sliced ripe olives, well-drained
1 egg white, lightly beaten
Sesame seed, optional
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, herb seasoning, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add 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 greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 14 x 10-inch rectangle. Layer ham, cheese, and salami on center third of dough length. 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 45 minutes.
Brush loaf with egg white; sprinkle with sesame seed, if desired. Bake at 400oF for 25 to 30 minutes or until done. Serve warm.
Serving size : 1 slice (1 / 12 of recipe)
Serving weight: 3 ounces
Calories : 230; Total fat : 9 g; Saturated fat : 4.5 g;
Cholesterol : 25 mg; Sodium : 500 mg; Carbohydrates : 28 g; Dietary fiber : 1 g; Sugars : 2 g; Protein : 8 g