Recipe: Appetizer Braid (artichokes, olives, peppers, and cheese) (bread machine dough cycle)

APPETIZER BRAID

FOR THE DOUGH:
2/3 cup water (70 to 80 degrees F)
1 tablespoon olive or vegetable oil
2 1/4 cups bread flour
2 teaspoons Italian herb seasoning
2 teaspoons Fleischmann's Bread Machine Yeast
3/4 teaspoon salt
FOR THE FILLING:
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup sliced ripe olives
1/3 cup drained and chopped roasted red peppers (OR 1/3 cup sundried tomatoes, packed in oil)
1 cup (4 ounces) grated Provolone cheese

Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough from machine to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 12 8-inch rectangle. Place on greased baking sheet.

Layer filling ingredients lengthwise over center-third of dough. With sharp knife, cut sides of dough into 1-inch wide strips, cutting from edge of filling. Fold strips at an angle over filling, alternating sides and overlapping ends. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Bake in a preheated 400 degree F oven for 20 to 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.

Makes 1 braid (12 servings)
Source: Fleischmann's Yeast