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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 32 |
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Bread Ingredients:
2 packages of dry yeast |
1-1/3 cups warm water |
1 can tomato soup,undiluted |
1/4 cup olive oil |
1/2 teaspoon salt |
6 to 6-3/4 cups flour |
filling |
l cup fresh basil,minced |
1/2 cup fresh parsley,minced |
1/4 cup garlic,minced |
1/2 cup olive oil |
2 large fresh tomatoes,thinly sliced |
1/2 cup romano cheese,grated |
topping |
1 egg white,beaten |
2 tablespoons sesame seeds |
1 tablespoons black pepper,freshly cracked |
1/2 teaspoon garlic salt |
1/2 teaspoon red pepper flakes,crushed |
Directions:
1. In mixing bowl,dissolve yeast in water.
2. Add soup,oil,salt and 3 cups flour,beat until smooth.
3. Add enough remaining flour to form a soft dough.
4. Place on floured board and knead until smooth and elastic.
5. Place in a greased bowl,turning once to grease top,cover and let rise until doubled,about 1 hour.
6. Combine basil,parsley,garlic and oil in a bowl,let set for about 30 minutes.
7. Punch down dough,divide in half,roll each into a rectangle about 16 x12 .
8. Spread basil mixture to 1 from edges.
9. Cover with tomatoes,and cheese,roll dough,beginning at long end,seal edges.
10. Place on greased baking sheets,brush tops with egg white.
11. Combine the topping ingredients,sprinkle over loaves.
12. Cut four 1/2 slits on top of each loaf.
13. Cover and let rise until double,about 35 to 45 minutes.
14. Bake in a 350 degree oven for about 40 to 45 minutes or until golden brown.
15. Serve warm
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