Antipasto Bread

On a lightly floured surface, roll bread dough out, 1 loaf at a time, into 14x8 inch rectangles. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread dough. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion. Seal edges and ends with egg wash. Place on baking sheet. Repeat with second loaf. Cover loaves loosely with towel and let rise about 30 minutes. Brush and seal with egg wash. Bake 30 minutes at 350F.


	\| home \| back to Recipes \| Antipasto Bread 2 Loaves frozen bread dough -thawed 1 Jar mixed colored peppers -in oil 1 Egg -slightly beaten 1/2 lb Provolone -sliced 1/4 lb Salami 1/4 lb Pepperoni Oregano (to taste) On a lightly floured surface, roll bread dough out, 1 loaf at a time, into 14x8 inch rectangles. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread dough. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion. Seal edges and ends with egg wash. Place on baking sheet. Repeat with second loaf. Cover loaves loosely with towel and let rise about 30 minutes. Brush and seal with egg wash. Bake 30 minutes at 350F. Recipe featured in Bread Daily on 01/08/02.