Soup And Sandwich Bread Recipe
Ingredients
| Active dry yeast package | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Onion flakes | 1/4 Cup (16 tbs), dried | |
| Regular | 3 Cup (16 tbs) | |
| 1/2 cup 1/4 inch cubes salami | ||
| 1/4 cup chopped stuffed olives, well drained | ||
Directions
Soften yeast in warm water in large mixing bowl.
Add sugar, salt, oil and onion flakes.
Let stand 5 minutes.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 5 to 7 minutes.
Add salami and knead until distributed.
Place in a greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 to 1 1/2 hours.
Roll out to 14x7-inch rectangle.
Sprinkle olives over dough.
Starting with 7-inch side, roll up, sealing dough with heel of hand after each roll.
Seal edges and ends.
Place in well-greased 9x5x3-inch loaf pan.
Let rise until light and doubled, about 1 hour.
Bake at 375° for 40 to 45 minutes until golden brown.
Brush with melted Land O'Lakes Butter.
Add sugar, salt, oil and onion flakes.
Let stand 5 minutes.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 5 to 7 minutes.
Add salami and knead until distributed.
Place in a greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 to 1 1/2 hours.
Roll out to 14x7-inch rectangle.
Sprinkle olives over dough.
Starting with 7-inch side, roll up, sealing dough with heel of hand after each roll.
Seal edges and ends.
Place in well-greased 9x5x3-inch loaf pan.
Let rise until light and doubled, about 1 hour.
Bake at 375° for 40 to 45 minutes until golden brown.
Brush with melted Land O'Lakes Butter.
Chef
