Ham and Swiss Loaf Recipe #83591
I found this recipe in a magazine years ago and lost it! I just found it again on the Fleischmann's website! It's delicious! The bread part could probably be adapted to a bread machine, although I have not tried to yet. Please let me know if you do!
by Normaone
1¼ hours | 40 min prep
1 large loaf
- 3 1/2-4 cups all-purpose flour
- 2 packages fast rising yeast
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup very warm water (120-130^ F)
- 1/4 cup prepared mustard
- 2 tablespoons butter
- 3 cups chopped cooked ham (about 1 pound)
- 1 cup grated swiss cheese (4oz)
- 1 (4 ounce) jar diced pimentos, well drained
- 3/4 cup diced dill pickles
- 1 egg, slightly beaten
- In a 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 a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
- Cover, let rest on floured surface 10 minutes.
- On lightly floured surface, roll dough to 15 x 10 inch rectangle.
- Transfer to greased baking sheet.
- Sprinkle ham, cheese, pimientos, and pickles lengthwise over the center third of dough.
- with a 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 loaf; let rise in warm, draft-free place until almost double 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 wire rack.
- Serve warm.
- Refrigerate leftovers: reheat to serve.
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5 stars