Title: Antipasto Bread
Categories: Bread Ethnic Genie
Yield: 2 Servings
| 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 |
On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8
inch rectanges. Brush rolled dough with beaten egg. Use half of the
ingredients per loaf. Arrange ingredients on bread doutyh. 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 bakin gsheet. Repeat
second loaf. Cool loaves loosely with towel and let rise about 30 minutes.
Brush and seal with egg wash. Bake 30 minutes at 350F.