Czechoslovakian Rolled Ham Loaf
|Sifted all purpose flour||4 Cup (64 tbs)|
|Butter||1 Tablespoon (for greasing)|
|Water/Milk||1 1⁄3 Cup (21.33 tbs)|
|Compressed yeast cake/1 1/2 teaspoons active dry yeast||1⁄2 Ounce|
|Finely chopped onion||1 Cup (16 tbs)|
|Mixed dried herbs/1 teaspoon chopped fresh herbs||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Cooked ham slices||4 Large|
|Egg||1 , beaten to glaze|
Sift the flour and salt in a bowl and leave in a warm place.
Heat the water or milk and sugar until it is lukewarm then add the yeast and stir until well mixed.
Leave for about 10 minutes until frothy.
Make a well in the center of the warm flour, add the yeast liquid and mix to a dough.
Knead in the bowl until the dough comes away cleanly from the sides.
Turn the dough onto a floured surface and knead well for about 10 minutes until smooth.
Shape into a ball, place in an oiled plastic bag in a warm place and leave until the dough has doubled in size.
Remove the dough from the bag, punch down and roll out to a rectangle about 8 inches by 14 inches or the most suitable size for the slices of ham to cover.
Brush the dough with water then sprinkle with the finely chopped onion, the herbs, cinnamon and nutmeg; cover with the slices of ham.
Roll up the dough like a jelly roll, place it on a greased baking sheet and brush with beaten egg.
Cover and let rise.
Bake the loaf just above the center of a hot oven (425°F) for 15 minutes then reduce the temperature to moderately hot (375°F) and continue to bake for a further 40 minutes or until the loaf sounds hollow when it istappedonthe bottom.
Cool the rolled ham loaf on a cake rack.