Ham 'n Swiss Loaf
|All purpose flour||3 1⁄2 Cup (56 tbs) (3 1/2 to 4 cups)|
|Yeast||1 Tablespoon (Fleischmann'sÂ® Rapid Rise)|
|Warm water||1 Cup (16 tbs) (120ÃÂº to 130ÃÂºF)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, softened|
|Chopped cooked ham||1 Pound|
|Grated swiss cheese||1 Cup (16 tbs) (4 ounce)|
|Diced pimientos||4 Ounce (well drained)|
|Diced dill pickles||3⁄4 Cup (12 tbs)|
|Egg||1 , lightly beaten|
In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Stir warm water, mustard and butter into dry ingredients. Stir in enough remaining flour to make 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- × 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; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes.
Brush loaf with egg. Bake at 375ºF for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftover; reheat to serve.