Italian Appetizer Bread Recipe 45

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ITALIAN APPETIZER BREAD



Italian Appetizer Bread image

Italian appetizer bread stuffed with salami, cheese and olives makes a perfect warm appetizer for a crowd.

Provided by Land O'Lakes

Categories     Bread     Pizza     Appetizer     Savory     Baking     Main Course     Side Dish

Yield 16 servings

Number Of Ingredients 10

1 tablespoon Land O Lakes® Butter melted
1 teaspoon finely chopped fresh garlic
1 (1-pound) loaf frozen bread dough, thawed
1/4 pound thinly sliced deli Genoa salami
6 (1-ounce) slices Land O Lakes® Provolone Cheese cut into strips
1/4 cup sliced stuffed green olives
2 green onions, sliced
1 large Land O Lakes® Egg beaten
1 teaspoon water
Poppy seed, if desired

Steps:

  • Stir together butter and garlic in bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture.
  • Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling.
  • Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal.
  • Cover; let rise in warm place 30-45 minutes or until almost double in size. Combine egg and water in bowl; brush over braid. Sprinkle with poppy seed, if desired.
  • Heat oven to 350°F.
  • Bake 25-35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Nutrition Facts : Calories 160 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 420 milligrams, Carbohydrate 14 grams, Fiber

ITALIAN APPETIZER BREAD RECIPE - (4.5/5)



Italian Appetizer Bread Recipe - (4.5/5) image

Provided by á-90

Number Of Ingredients 8

1 Pillsbury French or Italian loaf tube or pizza crust tube
6 ounces deli hard salami, sliced
6 ounces deli ham, sliced
6 slices provolone cheese
3 tablespoons roasted red pepper, diced
2 stalks green onion, diced (green portion only)
Egg white
Poppy seeds

Steps:

  • Heat oven to 350 degrees fahrenheit. Unroll French loaf on greased baking sheet and spread to a rectangular shape. Place ham and salami down the center of bread. Top with diced pepper and green onion. Cover with Provolone cheese, overlapping slices a little. Make slits in bread to make eight 3" cuts into dough. Fold dough strips up across meat and cheese, alternating sides, to make a braided top. Pinch the ends. Brush the braid with egg white, then sprinkle with poppy seeds. Bake for 40 minutes or until golden brown. Cut slices and serve warm.

ITALIAN BREAD III



Italian Bread III image

An easy recipe to make using your bread machine.

Provided by Rebecca Radnor

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 10

Number Of Ingredients 6

1 (.25 ounce) package active dry yeast
3 cups bread flour
2 tablespoons white sugar
2 tablespoons margarine, softened
1 cup warm water (110 degrees F/45 degrees C)
2 egg whites, stiffly beaten

Steps:

  • Add ingredients according to the manufacturer's directions.
  • Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist.

Nutrition Facts : Calories 42.6 calories, Carbohydrate 2.9 g, Cholesterol 28.3 mg, Fat 3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 39.5 mg, Sugar 2.6 g

ITALIAN BREAD APPETIZER



Italian Bread Appetizer image

I got this recipe from a coworker about 15 years ago. It was xeroxed from a magazine but I don't know what the magazine was. This makes a beautiful braided loaf, and the filling ingredients can be switched out with whatever suits your fancy.

Provided by Chilicat

Categories     Breads

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 garlic cloves, crushed
1 loaf frozen bread dough, thawed according to package directions (white or wheat)
1/4 lb sliced genoa salami, cut into strips
1/4 lb sliced provolone cheese, cut into strips
1 (7 ounce) jar roasted red peppers, drained and chopped
2 green onions, chopped
1 egg, beaten with
1 teaspoon water
poppy seed

Steps:

  • In a small saucepan cook oil and garlic together over medium-low heat, stirring almost constantly, 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic and set aside saucepan of garlic-flavored oil.
  • On lightly floured surface stretch and roll dough into 12" square; place on lightly greased baking sheet and brush with reserved garlic-flavored oil. Sprinkle evenly with salami and cheese. Arrange roasted peppers and green onions down center of dough, leaving a 1" border at each end and a 3" border on each side.
  • Use a knife or scissors to make eight 3" cuts into dough along both sides of the filling. Bring dough strips up across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal in filling.
  • Brush braid with egg mixture; sprinkle evenly with poppy seeds. Set aside to rise in a warm, draft-free location 30 to 45 minutes, until puffy. (If you're using wheat bread, rising time may be longer.).
  • Heat oven to 350°F Bake 35 minutes or until golden. Immediately remove bread from baking sheet and cool 5 minutes on wire rack. Cut into 16 slices and serve warm or at room temperature.

Nutrition Facts : Calories 83.1, Fat 7.1, SaturatedFat 2.5, Cholesterol 25.4, Sodium 366.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 3.9

BEST EVER ITALIAN BREAD



Best Ever Italian Bread image

I found this recipe on a baking blog, and decided it would be my first posted recipe. I don't want to lose this one! Crunchy on the outside, fluffy and delicious on the inside. This recipe makes a HUGE loaf that's big enough to serve at a large family dinner. Don't let the long instructions scare you. It's really easy to make! Enjoy!

Provided by charps

Categories     Yeast Breads

Time 3h15m

Yield 1 HUGE loaf, 1 serving(s)

Number Of Ingredients 7

2 cups water
2 1/2 teaspoons active dry yeast
5 cups bread flour
1 tablespoon light brown sugar
2 tablespoons olive oil
2 1/2 teaspoons salt
1 egg white, lightly beaten

Steps:

  • Stir the yeast into lukewarm water and set aside.
  • Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed.
  • Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1½ hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven.
  • Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll.
  • Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam.
  • Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size.
  • Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots.
  • Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack.
  • Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.

Nutrition Facts : Calories 2615.8, Fat 33.9, SaturatedFat 4.8, Sodium 5904.7, Carbohydrate 494.8, Fiber 19.6, Sugar 15.3, Protein 72.2

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