Tuna Picnic Bread
|Roll mix||16 Ounce|
|Warm water||1 Cup (16 tbs)|
|Shredded cheddar cheese/Swiss cheese||3 Ounce|
|Canned tuna||3 1⁄4 Ounce|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||2 Tablespoon|
|Snipped chives||1 Tablespoon|
Prepare hot roll mix according to package directions using water, margarine, and egg, except add 1/2 cup of the shredded cheese just before kneading.
Let dough stand, covered, while preparing tuna mixture.
Combine tuna, green pepper, olives, bread crumbs, chives, and remaining cheese.
Press dough into a 12x8-inch rectangle.
Brush dough with milk.
Sprinkle tuna mixture over dough to within 1 inch of edges.
Roll up dough tightly, beginning at short end.
Seal seam and ends.
Place dough, seam side down, in a greased 9x5x3-inch loaf pan.
Cover; let rise in a warm place till double (about 45 minutes).
Brush top of loaf with beaten egg.
If desired, with a very sharp knife make 3 cuts about 1/4 inch deep across top of loaf.
Place loaf pan in center of the cooking grill.
Grill 35 to 45 minutes or till bread is golden and tests done.
Remove bread from pan; cool about 1 hour on wire rack.
Refrigerate to store.