Soup And Sandwich Bread
|Active dry yeast/1 cake red star compressed yeast||Ounce (1 Packet Red Star)|
|Warm water||1 Cup (16 tbs)|
|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|
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.