Ham and Swiss Loaf
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Stir warm water, mustard, and butter into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. On lightly floured surface, roll dough to 15 x 10-inch rectangle. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos, and pickles lengthwise over center-third of dough. 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. Cover loaf; let rise in warm, draft-free place until almost doubled in size, about 30 to 40 minutes.
Ingredients
- 3-1/2 to 4 cups all-purpose flour
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup very warm water (120° to 130°F)
- 1/4 cup prepared mustard
- 2 tablespoons butter OR margarine, softened
- 1 package (9 ounces) thin-sliced deli ham OR 2 cups chopped baked ham
- 1 cup (4 ounces) shredded Swiss or cheddar cheese
- 1 (2-ounce) jar diced pimientos, well drained
- 1/3 cup diced dill pickles
- 1 egg, lightly beaten
Method
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Stir warm water, mustard, and butter into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
On lightly floured surface, roll dough to 15 x 10-inch rectangle. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos, and pickles lengthwise over center-third of dough. 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. Cover loaf; let rise in warm, draft-free place until almost doubled in size, about 30 to 40 minutes.
Brush loaf with egg. Bake at 375°F for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftovers; reheat to serve.
