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Summer Picnic Loaf

Yield: 12 servings, 1 loaf

3 to 3-1/2 cups all-purpose flour
1 tablespoon sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
2 teaspoons herb seasoning
1 teaspoon salt
1 cup water
1/4 cup butter or margarine
3 ounces (about 3 slices) sliced cooked ham
3 ounces (about 3 slices) sliced provolone cheese
3 ounces (about 3 slices) sliced salami
1 (2-ounce) jar chopped pimientos, well-drained
1/2 cup sliced ripe olives, well-drained
1 egg white, lightly beaten
Sesame seed, optional

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, herb seasoning, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 14 x 10-inch rectangle. Layer ham, cheese, and salami on center third of dough length. Top with pimientos and olives. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Brush loaf with egg white; sprinkle with sesame seed, if desired. Bake at 400 F for 25 to 30 minutes or until done. Serve warm.

Nutrition Information Per Serving 1/12 of recipe (3 ounces): Calories : 230, Total fat : 9 g, Saturated fat : 4.5 g, Cholesterol : 25 mg, Sodium : 500 mg, Carbohydrates : 28 g, Dietary fiber : 1 g, Sugars : 2 g, Protein : 8 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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