Ham 'N' Swiss Loaf
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This is a good way to use up left over ham, maybe from Easter dinner? I like to serve it with mustard to spread on top or dip. It also refridgerates well.
Ingredients
- 3½ to 4 C all purpose flour
- 2 packages yeast
- 2 Tbsp sugar
- ¼ tsp salt
- 1 C very warm water
- ¼ C prepared mustard
- 2 Tbsp butter, softened
- 3 C cooked ham, chopped (about 1 lbs)
- 1 C grated swiss cheese (about 4 oz)
- ¾ C dill pickles, diced
- 1 egg, lightly beaten
Steps
- In a large bowl combine 1½ cups flour, yeast, sugar, and salt. Stir in warm water, mustard, and butter into dry ingredients. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
- On a lightly floured surface roll out dough into a 15 by 10 inch rectangle. Transfer to a greased baking sheet. Sprinkle ham, cheese, and pickles length-wise over the center third of the dough. With a sharp knife or kitchen shears make cuts in the dough from the filling to the edge at 1 inch intervals, along both sides. Alteranating sides, fold stips at an angle over the filling.
- Cover loaf and let rise until almost doubled in size, about 20 to 40 minutes.
- Brush loaf with egg. Bake at 375°F for 35 minutes or until done. Remove from sheet to a wire rack. Slice and serve warm.