Antipasto Pull-Apart
4 cups all-purpose flour (4 to 5 cups)
1 tablespoon sugar
2 teaspoons salt
1/4 cup olive oil
OR
1/4 cup (1/2 stick) margarine or butter — melted
2 packages regular or quick-acting active dry yeast
2 1/4 cups very warm water (120ş to 130ş)
3/4 cup finely chopped salami (about 4 ounces)
2 cloves garlic — finely chopped
1 3/4 cups whole wheat flour
1/4 cup grated Romano or Parmesan cheese
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
1 egg white
1 tablespoon cold water
Mix 3 cups of the all-purpose flour, the sugar, salt, oil and yeast in
large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl
frequently. Beat on medium speed 1 minute, scraping bowl frequently.
Divide dough between 2 medium or large bowls.
Stir salami, garlic and whole wheat flour into dough in 1 bowl. If
necessary, stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 10 minutes or until smooth and elastic. Place in greased bowl;
turn greased side up. Cover and let rise in warm place 40 to 60 minutes or
until double. (Dough is ready if indentation remains when touched.)
Stir cheese and basil into dough in other bowl. Stir in enough remaining
all-purpose flour to make dough easy to handle. Turn dough onto lightly
floured surface; gently roll in flour to coat. Knead about 10 minutes or
until smooth and elastic. Place in greased bowl; turn greased side up.
Cover and let rise in warm place 30 to 50 minutes or until double.
Grease large cookie sheet. Punch down whole wheat dough and let rest 5
minutes. Punch down white dough and let rest 5 minutes. Gently pat each
dough into 7 1/2-inch square. Cut each square into twenty-five 1 1/2-inch
squares. Randomly arrange white and whole wheat squares on cookie sheet in
2 round mounds, about 6 inches across. Cover and let rise in warm place 35
to 50 minutes or until double. Beat egg white and cold water; brush over
loaves.
Heat oven to 375ş. Bake 35 to 40 minutes or until loaves are golden brown
and sound hollow when tapped. Remove from cookie sheet. Cool on wire rack.
Pull apart to serve.
2 loaves (about 16 slices each)
Yield:
“2 Loaves”
Per serving: 115 Calories (kcal); 3g Total Fat; (26% calories from fat); 4g Protein; 17g Carbohydrate; 5mg Cholesterol; 206mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
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