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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese. Ingredients:
3 cups bread flour |
1 cup warm water (100° to 110°) |
1 tablespoon nonfat dry milk |
1 tablespoon olive oil |
2 1/2 teaspoons bread-machine yeast |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 cup (3 ounces) chopped ham |
1/2 cup (2 ounces) cubed swiss cheese |
1 1/2 teaspoons cornmeal |
1 large egg, lightly beaten |
Directions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and next 6 ingredients (flour through mustard) into bread pan, and select dough cycle; start bread machine.
2. Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough, and let rest for 10 minutes.
3. Roll dough into a 10 x 8-inch oval on a lightly floured surface. Sprinkle the ham and cheese onto half of oval, lengthwise, leaving a 1-inch border. Fold dough over filling, and press the edges and ends together to seal.
4. Cover a large baking sheet with parchment paper, and dust with cornmeal. Place loaf, seam side down, on prepared pan. Make 3 diagonal cuts 1/4-inch deep across the top of loaf using a sharp knife. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
5. Preheat oven to 350°.
6. Uncover dough; brush with egg. Bake at 350° for 35 minutes or until browned. Cool slightly.
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