A homemade bread stuffed with meat and cheese.

3 to 3 1/2 c. all purpose flour
1 tbsp. sugar
1 pkg. rapid rise yeast
2 tsp. Italian herb seasoning
1 tsp. salt
1 c. very warm water (125 to 130 degrees)
1 tbsp. butter, softened
1 jar (2 oz.) sliced pimintos, well drained
3 oz. each: sliced cooked ham, sliced Provolone cheese and sliced salami
1/2 c. sliced ripe olives, drained
1 egg white, slightly beaten, optional
Sesame seed, optional

In a large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning and salt. Stir very warm water and butter into dry mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic about 4 minutes. Cover; let rest for 10 minutes.

On lightly floured surface, roll dough to 10 x 14 inches. Layer ham, cheese, and salami on center third of dough length; top with pimientos and olives. Miake cuts from filling to dough edges at 1 inch intervals along sides of filling. Alternating sides, fold stirps at an angle across filling (this will create a braided or criss crossed effect.) Place on greased baking sheet; cover. Let rise in warm draft free place until doubled in size, about 30 to 45 minutes.

If desired, brush loaf with egg white; sprinkle with sesame seed, optional. Bake at 400 degrees for 25 to 30 minutes or until done. Remove to cool on wire rack. Serve warm or at room temperature.