Step 1: Preheat oven to 400° F. Slice the provolone and salami into 1/4-inch strips. Set aside. Grease a 9.5-inch tube pan with nonstick spray.
Step 2: In a large bowl, combine the flour, yeast and sugar. In a smaller bowl, combine the warm water, 1/4 cup of olive oil and salt. Slowly add the liquid to the flour mixture. Use your hands to work together until all ingredients are well-blended and form a soft sticky dough.
Step 3: Turn out the dough onto a floured work surface. Knead until dough is soft and smooth. Add more flour if the dough is too sticky, or wet your hands if it is too dry. Place the dough back in the bowl. Cover with a towel. Let rise for one hour at room temperature.
Step 4: Turn out the dough onto a floured work surface. Divide into three equal-sized balls. Flour the surface. Roll each dough ball into a rectangle measuring about 18 x 6 inches.
Step 5: Drizzle one tablespoon of olive oil evenly over each rectangle. Scatter one-third of the provolone, salami and parmesan over the top in an even layer. Leave a 1/2-inch edge around the sides.
Step 6: With the long side of the dough closest to you, begin rolling it into a large tube. Repeat with the remaining dough balls.
Step 7: Braid the filled dough pieces together.
Step 8: Form the dough into a ring. Carefully lift the ring into the pan. Neatly tuck the ends into each other. Let rise for 20 minutes.
Step 9: Break the undyed egg into a small bowl. Add one tablespoon of water, and beat lightly. Brush the egg wash on the top of the dough. Tuck the dyed eggs into the top of the dough. Sprinkle with poppy seeds and sesame seeds. Bake for 40 to 45 minutes until golden and cooked through. Let cool for 15 minutes in the pan before gently transferring to a plate, egg-side up. Remove the eggs before slicing the bread. You can eat or discard the eggs.
Per Serving: Calories: 410, Fat: 20 g (8 g Saturated Fat), Cholesterol: 125 mg, Sodium: 850 mg, Carbohydrates: 38 g, Fiber: 1 g, Protein: 19 g.
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Nutritional Information
Per Serving: Calories: 410, Fat: 20 g (8 g Saturated Fat), Cholesterol: 125 mg, Sodium: 850 mg, Carbohydrates: 38 g, Fiber: 1 g, Protein: 19 g.
Directions
Step 1: Preheat oven to 400° F. Slice the provolone and salami into 1/4-inch strips. Set aside. Grease a 9.5-inch tube pan with nonstick spray.
Step 2: In a large bowl, combine the flour, yeast and sugar. In a smaller bowl, combine the warm water, 1/4 cup of olive oil and salt. Slowly add the liquid to the flour mixture. Use your hands to work together until all ingredients are well-blended and form a soft sticky dough.
Step 3: Turn out the dough onto a floured work surface. Knead until dough is soft and smooth. Add more flour if the dough is too sticky, or wet your hands if it is too dry. Place the dough back in the bowl. Cover with a towel. Let rise for one hour at room temperature.
Step 4: Turn out the dough onto a floured work surface. Divide into three equal-sized balls. Flour the surface. Roll each dough ball into a rectangle measuring about 18 x 6 inches.
Step 5: Drizzle one tablespoon of olive oil evenly over each rectangle. Scatter one-third of the provolone, salami and parmesan over the top in an even layer. Leave a 1/2-inch edge around the sides.
Step 6: With the long side of the dough closest to you, begin rolling it into a large tube. Repeat with the remaining dough balls.
Step 7: Braid the filled dough pieces together.
Step 8: Form the dough into a ring. Carefully lift the ring into the pan. Neatly tuck the ends into each other. Let rise for 20 minutes.
Step 9: Break the undyed egg into a small bowl. Add one tablespoon of water, and beat lightly. Brush the egg wash on the top of the dough. Tuck the dyed eggs into the top of the dough. Sprinkle with poppy seeds and sesame seeds. Bake for 40 to 45 minutes until golden and cooked through. Let cool for 15 minutes in the pan before gently transferring to a plate, egg-side up. Remove the eggs before slicing the bread. You can eat or discard the eggs.