Recipe: Summer Picnic Loaf (herb bread, ham and cheese filling)

SUMMER PICNIC LOAF



"A hot Italian submarine sandwich enveloped in a hearty herb seasoning-speckled bread. Layers of ham, salami and provolone cheese, with sliced olives and pimientos"

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
FOR THE FILLING:
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

TO PREPARE THE DOUGH:
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, herb seasoning, and salt.

Heat 1 cup water and butter until very warm (120 to 130 degrees F). 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.

TO SHAPE AND BAKE THE LOAF:
Roll dough to 14x10-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 400 degrees F for 25 to 30 minutes or until done. Serve warm.

Makes 1 loaf
Source: Fleishmann's Yeast