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    You are in: Home / Recipes / Antipasto Bread Recipe
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    Antipasto Bread

    Antipasto Bread. Photo by Julie B's Hive

    1/1 Photo of Antipasto Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Wildflour's Note:

    I LOVE making this!! It can be a wonderful lunch or an appetizer! :)Great to take to picnics and the beach! :)

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    Units: US | Metric


    1. 1
      Core and seed peppers and cut lengthwise into 1/4" strips.
    2. 2
      Heat oil in large skillet, add peppers, and saute over medium heat til just tender.
    3. 3
      Drain on papertowels.
    4. 4
      Line baking sheets with foil.
    5. 5
      On lightly floured surface, roll out one loaf bread dough into a 14" x 8" rectangle.
    6. 6
      (Dough shrinks, so let it relax and re-roll til it stays in shape.).
    7. 7
      Brush dough with beaten egg.
    8. 8
      Using half of the cheese and half of the salami, layer on cheese first, then salami, leaving a slight edge of dough all the way around.
    9. 9
      Sprinkle with half of the black olives.
    10. 10
      Place half of the peppers down along long edge, not all over.
    11. 11
      Sprinkle whole top lightly with oregano.
    12. 12
      Stretch long edge over the peppers, and continue rolling securely, jellyroll-style.
    13. 13
      Pinch/seal edge and ends.
    14. 14
      Place bread diagonally on baking sheet.
    15. 15
      Repeat all with second loaf.
    16. 16
      Cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes.
    17. 17
      Heat oven to 350.
    18. 18
      Brush loaves with egg.
    19. 19
      Make 6-7 slashes on top of each loaf.
    20. 20
      Sprinkle with poppy seeds.
    21. 21
      Bake 25-30 minutes.
    22. 22
      Serve warm or cold.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on February 28, 2009


      Another great one Wildflour! This was super easy to make, tasty and nice presentation too. Filling possibilites are endless, a thought I had was to add small pieces of artichoke heart. With 2 loaves it makes a lot so the recipe could easily be halved. I served at a party with appetizers but my family really enjoyed eating the leftovers for lunch. Once piece of advice I would note is not to roll the dough too thin, I did and had a few spots the the fillings "leaked" out the sides while baking. The egg wash on the outside with the poppy seeds gives it that extra special look.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2008


      Super recipe! It was devoured before I had a chance to take a picture. Thank you for sharing this delicious recipe! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2008


      What a great tasting loaf! My supermarket's bakery used to make something like this years ago then abruptly stopped. I'm so glad I found this recipe, now I can make it as often as I wish. Thank you so much for sharing this recipe. Made for ZWT4 Greek Photo Challenge.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Antipasto Bread

    Serving Size: 1 (826 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1045.6
    Calories from Fat 734
    Total Fat 81.6 g
    Saturated Fat 34.6 g
    Cholesterol 376.6 mg
    Sodium 3734.7 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 3.2 g
    Sugars 3.2 g
    Protein 62.5 g

    The following items or measurements are not included:

    frozen bread dough

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