Italian Appetizer Bread Recipe 455 Recipes

ITALIAN APPETIZER BREAD

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.

ITALIAN APPETIZER BREAD RECIPE - (4.5/5)

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 APPETIZER

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.