Lunch: Special Savory Loaves Recipe

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110 ° to 115 °)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup olive oil
1/2 teaspoon salt
6-1/4 to 6-3/4 cups all-purpose flour

Instructions

In a large bowl, dissolve yeast in water. Add soup, oil, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine basil, parsley, garlic and oil in a bowl; let stand for 30 minutes.
Punch dough down; divide in half. Roll each portion into a 16-in. x 12-in. rectangle. Spread basil mixture to within 1 in. of edges. Cover with tomatoes and sprinkle with cheese. Roll up jelly-roll style, beginning at long side; pinch seams to seal and tuck ends under.
Place loaves on greased baking sheets; brush tops with egg white. Combine remaining topping ingredients; sprinkle over loaves. With a sharp knife, cut four 1/2-in. slits on top of each loaf. Cover and let rise until doubled, about 30-45 minutes.
Bake at 350 ° for 40-45 minutes or until golden brown. Serve warm.

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