Prep time: 35 minutes plus standing and cooling | Bake: 55 minutes

Step 1

Preheat oven to 350°; spray large Bundt® pan with cooking spray. In large bowl, stir yeast and ½ cup lukewarm water (about 110-115°); let stand 10 minutes or until bubbling. With wooden spoon, stir in flour, oil, salt and 1¼ cups water until a sticky dough forms; transfer to floured work surface and knead dough 10 minutes or until smooth and elastic. Divide dough into 1 large ball (about 2/3 of the dough) and 1 small ball (about ⅓ of the dough); cover with a clean kitchen towel and let stand 10 minutes.

Step 2

With rolling pin, roll large dough ball into 16 x 10-inch rectangle (about ½-inch thick); sprinkle with pancetta, salami, coppa, cheese, tomatoes and parsley. Starting at long end, roll up into a log; place in prepared pan. Cover loosely with clean kitchen towel; let stand in a warm place 1 hour or until almost doubled in size.

Step 3

In small bowl, whisk 1 egg. On floured work surface, roll out small dough ball into 8-inch square; cut into 8 (1-inch) strips. Place remaining 4 eggs in their shells evenly spaced on top of dough in pan; place 2 dough strips in a cross shape over each egg to secure. Brush top of dough with whisked egg mixture; bake 55 minutes or until top is golden brown. Cool loaf slightly; remove from pan and cool slightly before cutting into 12 slices.

Approximate nutritional values per serving (1 slice): 378 Calories, 20g Fat (5g Saturated), 98mg Cholesterol, 630mg Sodium, 35g Carbohydrates, 2g Fiber, 1g Sugars, 15g Protein