3 cups all-purpose flour (3 to 3 1/2 cups)
1 tablespoon sugar
1 package Fleischmann’sÂ® Active Dry or Rapid Rise Yeast
2 teaspoons Italian herb seasoning
1 teaspoon salt
1 cup very warm water (120Âº to 130ÂºF)
1 tablespoon olive or vegetable oil
3 ounces cooked ham – thinly sliced
3 ounces prune juice – thinly sliced
3 ounces salami – thinly sliced
1 2-ounce jar slice pimientos – well drained
1/2 cup pitted ripe olives – drained
1 egg white – lightly beaten
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Gradually add water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, omit rise; proceed with shaping.)
Punch dough down. Remove dough to lightly floured surface; roll dough to 14- Ã— 10-inch rectangle. Layer ham, cheese and salami over 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 30 to 45 minutes.
Brush loaf with egg white; sprinkle with sesame seeds. Bake at 400ÂºF for 25 minutes or until done. Serve warm or at room temperature. Refrigerate leftovers; reheat to serve.