Antipasto Bread

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READY IN: 1hr 10mins
Ingredients
  • 1 small red sweet bell pepper
  • 1 small green bell pepper
  • 1 tablespoon olive oil
  • flour
  • 2 loaves frozen bread dough, thawed 1 lb. each
  • 2 eggs, slightly beaten
  • 1⁄2 lb good provolone cheese, thinly sliced
  • 1⁄2 lb genoa hard salami, thinly sliced
  • 1 (4 ounce) can sliced ripe olives, drained
  • oregano
  • poppy seed
Directions
  • Core and seed peppers and cut lengthwise into 1/4" strips.
  • Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
  • Drain on papertowels.
  • Line baking sheets with foil.
  • On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
  • (Dough shrinks, so let it relax and re-roll til it stays in shape.).
  • Brush dough with beaten egg.
  • Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
  • Sprinkle with half of the black olives.
  • Place half of the peppers down along long edge, not all over.
  • Sprinkle whole top lightly with oregano.
  • Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
  • Pinch/seal edge and ends.
  • Place bread diagonally on baking sheet.
  • Repeat all with second loaf.
  • Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
  • Heat oven to 350.
  • Brush loaves with egg.
  • Make 6-7 slashes on top of each loaf.
  • Sprinkle with poppy seeds.
  • Bake 25-30 minutes.
  • Serve warm or cold.