Hero Loaf

Pair with a tossed salad and a glass of milk for a satisfying meal.

Hero Loaf


1 loaf

Prep Time


Bake Time

25 minutes

Rise Time

60 to 90 minutes

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  • 3 to 3-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon salt
  • 1 cup very warm water (120° to 130°F)
  • 1 tablespoon vegetable oil
  • 3 ounces thinly sliced cooked ham
  • 3 ounces thinly sliced provolone cheese
  • 3 ounces thinly sliced salami
  • 1 (-ounce) jar sliced pimientos, well drained
  • 1/2 cup pitted ripe olives, drained
  • 1 egg white, lightly beaten
  • Whole white sesame seed


  1. In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning, and salt. Gradually add warm water and oil to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on 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 RapidRise Yeast, omit rising; proceed with shaping.)
  2. Punch dough down. Remove to floured surface; roll to 14 x 10-inch rectangle. Layer ham, cheese, and salami lengthwise over center-third of dough; 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.
  3. Brush loaf with egg white; sprinkle with sesame seed. Bake at 400°F for 25 minutes or until done.

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