Ham and Cheddar Stuffed French Bread
|Dough||1 Cup (16 tbs)|
|Bread flour||2 Cup (32 tbs) (2 to 2 1/2 cups)|
|Yeast||1 Tablespoon (Fleischmann'sÃÂ® Rapid Rise)|
|Warm water||3⁄4 Cup (12 tbs) (120ÃÂº to 130ÃÂºF)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Shredded sharp cheddar cheese||8 Ounce|
|Cooked ham||6 Ounce|
|Chopped frozen broccoli||1 Cup (16 tbs) (thawed, drained)|
|Egg white||1 , lightly beaten|
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir in water and oil. 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 10 minutes.
To fill: Roll dough to 14 × 10-inch rectangle. Sprinkle evenly with cheese, ham and broccoli to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes.
Brush loaf with egg white. With sharp knife, cut three 3-inch slits lengthwise down center of loaf, cutting to expose filling. Bake at 400ºF for 30 to 35 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Cut into 6 servings; serve warm.