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Soup And Sandwich Bread

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Ingredients
  Active dry yeast/1 cake red star compressed yeast   Ounce (1 Packet Red Star)
  Warm water 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Dried onion flakes 1⁄4 Cup (4 tbs)
  Flour 3 Cup (48 tbs) (Pillsbury's Best, Regular / Instant Blending)
  Salami cubes 1⁄2 Cup (8 tbs) (0.25 Inch)
  Chopped stuffed olives 1⁄4 Cup (4 tbs), well drained
Directions

Soften yeast in warm water in large mixing bowl.
Add sugar, salt, oil and onion flakes.
Let stand 5 minutes.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 5 to 7 minutes.
Add salami and knead until distributed.
Place in a greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 to 1 1/2 hours.
Roll out to 14x7-inch rectangle.
Sprinkle olives over dough.
Starting with 7-inch side, roll up, sealing dough with heel of hand after each roll.
Seal edges and ends.
Place in well-greased 9x5x3-inch loaf pan.
Let rise until light and doubled, about 1 hour.
Bake at 375° for 40 to 45 minutes until golden brown.
Brush with melted Land O'Lakes Butter.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked

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