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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I found this recipe in a magazine years ago and lost it. It's delicious. The bread part could probably be adapted to a bread machine, although I have not tried to yet. Please let me know if you do. Ingredients:
3 1/2-4 cups all-purpose flour |
2 packages fast rising yeast |
2 tablespoons sugar |
1/4 teaspoon salt |
1 cup very warm water (120-130 f) |
1/4 cup prepared mustard |
2 tablespoons butter |
3 cups chopped cooked ham (about 1 pound) |
1 cup grated swiss cheese (4oz) |
1 (4 ounce) jar diced pimentos, well drained |
3/4 cup diced dill pickles |
1 egg, slightly beaten |
Directions:
1. In a large bowl, combine 1+1/2 cups flour, undissolved yeast, sugar and salt.
2. Stir warm water, mustard and butter into dry ingredients.
3. Stir in enough remaining flour to make a soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
5. Cover, let rest on floured surface 10 minutes.
6. On lightly floured surface, roll dough to 15 x 10 inch rectangle.
7. Transfer to greased baking sheet.
8. Sprinkle ham, cheese, pimientos, and pickles lengthwise over the center third of dough.
9. with a sharp knife, make cuts from filling to dough edges at 1 inch intervals along sides of filling.
10. Alternating sides, fold strips at an angle across filling.
11. Cover loaf; let rise in warm, draft-free place until almost double in size, about 20 to 40 minutes.
12. Brush loaf with egg.
13. Bake at 375^ F for 35 minutes or until done.
14. Remove from sheet to wire rack.
15. Serve warm.
16. Refrigerate leftovers: reheat to serve.
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